Hey, friend! Let’s talk about a pizza that’s about to become your new obsession: Roasted Garlic White Chicken Pizza. This beauty is all about a crispy, golden crust topped with a creamy white sauce that’s rich with sweet, nutty roasted garlic, tender shredded chicken, melty mozzarella, and pops of fresh spinach and red onion. Each bite is a perfect balance of savory, cheesy, and herbaceous goodness, with a cozy, comforting vibe that feels like a hug from your favorite pizzeria. It’s ideal for weeknight dinners when you want something special but not fussy, or for a weekend gathering where you want to impress without spending hours in the kitchen. I stumbled across this recipe during a pizza night experiment, and now it’s a staple in my house because it’s so darn easy and always gets rave reviews. Trust me, you’re going to love how simple and flavorful this is!
Why You’ll Love This Recipe
This pizza is more than just a meal—it’s a crowd-pleaser that checks all the boxes. Here’s why it’s bound to be a hit in your kitchen:
- Ready in About an Hour: From start to finish, you can have this pizza on the table in roughly an hour, including dough prep and roasting garlic. Perfect for busy evenings!
- 爆发的味道： The roasted garlic gives a sweet, mellow depth, while the creamy white sauce and cheesy topping make every bite indulgent and comforting.
- Customizable for All: Swap ingredients to fit dietary needs—go gluten-free with the crust or vegetarian by skipping the chicken. It’s a recipe that plays nice with everyone.
- Family-Friendly: Kids love the cheesy goodness, and adults can’t resist the sophisticated roasted garlic twist. It’s a win for picky eaters and foodies alike.
- No Fancy Equipment Needed: You don’t need a pizza oven or special tools—just a baking sheet or pizza stone and some basic kitchen staples.
- Versatile Leftovers: Leftover slices reheat beautifully for lunch, or you can freeze them for a quick meal later. Plus, you can mix up toppings to keep it fresh.
- Impresses Without Stress: It looks and tastes like a gourmet pizza, but the steps are so straightforward, you’ll feel like a pro without breaking a sweat.
Ingredients You’ll Need
This pizza comes together with simple ingredients that pack a serious flavor punch. Here’s what you’ll need to create this masterpiece:
For the Dough
- All-Purpose Flour: The backbone of a chewy, golden crust. No need for fancy bread flour here!
- Yeast: Gives the dough that perfect rise for a light, airy texture. Active dry yeast works great.
- Olive Oil: Adds a subtle richness and helps the crust crisp up beautifully.
- Sugar: Just a touch to feed the yeast and balance the dough’s flavor.
- Salt: Enhances the crust’s taste, making it more than just a vehicle for toppings.
For the White Sauce
- Butter: Creates a rich, creamy base for the sauce. Unsalted lets you control the seasoning.
- Garlic: Roasted until sweet and golden, it’s the star that makes this pizza unforgettable. Don’t skip this step!
- Heavy Cream: Gives the sauce its velvety, luxurious texture. Half-and-half works in a pinch.
- Parmesan Cheese: Adds a salty, nutty kick that ties the sauce together. Freshly grated is best.
- Salt and Pepper: Simple seasonings to bring out the sauce’s full potential.
For the Toppings
- Chicken Breast: Cooked and shredded for tender, protein-packed bites. Rotisserie chicken is a fantastic shortcut!
- Mozzarella Cheese: Melts into gooey, stretchy perfection. Low-moisture mozzarella prevents a soggy crust.
- Spinach: Fresh leaves add a vibrant color and mild, earthy flavor. Baby spinach is tender and perfect.
- Red Onion: Thinly sliced for a slight crunch and subtle sweetness that balances the richness.
- Italian Seasoning: A blend of oregano, basil, and thyme for that classic pizza parlor vibe.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Let’s whip up this pizza like we’re cooking together in your kitchen. These steps are easy to follow, and I’ve sprinkled in some tips to make sure your pizza turns out perfect.
Step 1: Preheat and Prep
Preheat your oven to 450°F (230°C). If you have a pizza stone, pop it in now to get nice and hot for a crispy crust. No stone? A baking sheet lined with parchment paper works just fine. Grab all your ingredients, chop the red onion, rinse the spinach, and shred your chicken if it’s not already prepped. Having everything ready makes the process a breeze.
Pro Tip: A hot oven is key for a crisp crust, so give it at least 30 minutes to fully preheat.
Step 2: Roast the Garlic
Slice the top off a whole garlic bulb to expose the cloves, drizzle with a teaspoon of olive oil, and wrap tightly in foil. Roast at 400°F (200°C) for 30-35 minutes until the cloves are soft and golden. Once cooled slightly, squeeze the cloves out and mash them into a smooth paste. The smell is heavenly, and this step is what makes the sauce so special.
Note: You can roast the garlic while the dough rises to save time. Don’t rush this—it’s worth the wait for that sweet, nutty flavor.
Step 3: Make the Pizza Dough
In a large bowl, combine flour, yeast, sugar, salt, olive oil, and warm water (about 110°F). Stir until a dough forms, then knead on a floured surface for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise for 30 minutes until slightly puffed. Roll or stretch it into a 12-inch circle and transfer to your baking sheet or pizza stone.
Pro Tip: If the dough springs back while shaping, let it rest for 5 minutes to relax the gluten. It’ll stretch more easily.
Step 4: Whip Up the White Sauce
In a small saucepan, melt butter over medium heat. Add the roasted garlic paste and cook for 1 minute until fragrant. Stir in heavy cream and Parmesan cheese, simmering for 3-4 minutes until slightly thickened. Season with a pinch of salt and pepper. Let it cool slightly before spreading on the dough—it’ll be easier to work with.
Note: If the sauce thickens too much, thin it with a splash of cream. You want it spreadable but not runny.
Step 5: Assemble the Pizza
Spread the white sauce evenly over the dough, leaving a ½-inch border for the crust. Sprinkle half the mozzarella cheese over the sauce, then scatter on the shredded chicken, spinach, and red onion slices. Top with the remaining mozzarella and a generous pinch of Italian seasoning for that classic pizza flavor.
Pro Tip: Don’t overload the toppings—it can make the crust soggy. A light, even layer is perfect.
Step 6: Bake to Golden Perfection
Bake for 12-15 minutes, until the crust is golden brown and the cheese is bubbly with a few toasty spots. If using a pizza stone, you might need a minute or two less. Check the bottom of the crust to ensure it’s crisp and not doughy.
Note: Rotate the pizza halfway through baking for even cooking, especially if your oven has hot spots.
Step 7: Slice and Serve
Let the pizza cool for 5 minutes before slicing—this helps the cheese set and makes cutting cleaner. Garnish with a sprinkle of fresh parsley or extra Parmesan for a fancy touch. Serve hot and watch it disappear!
Pro Tip: Use a sharp pizza cutter or knife for clean slices. If you’re feeling extra, drizzle with a tiny bit of olive oil for shine.
Helpful Tips
Here are some insider tricks to make this pizza even more of a slam dunk, plus ways to make it work for your lifestyle:
- Meal Prep Like a Pro: Roast the garlic and cook the chicken a day ahead, storing them in the fridge. You can also make the dough in advance and refrigerate it for up to 24 hours—just let it come to room temperature before shaping. On busy nights, use store-bought dough and pre-shredded rotisserie chicken to cut prep time to 15 minutes.
- Storage Smarts: Leftover slices keep well in an airtight container in the fridge for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating Done Right: To revive that crispy crust, reheat slices in a 350°F oven for 8-10 minutes or in a skillet over medium heat with a lid for 5-7 minutes. Avoid the microwave—it’ll make the crust soggy.
- Perfect Pairings: Serve with a crisp Caesar salad or a simple arugula salad with lemon vinaigrette to balance the richness. For drinks, a chilled Sauvignon Blanc or a light IPA complements the creamy, garlicky flavors. For kids, pair with sparkling water or apple juice.
- Creative Twists: Add a spicy kick with red pepper flakes or a drizzle of hot honey. Swap chicken for sautéed mushrooms or artichoke hearts for a vegetarian version. For extra decadence, sprinkle on some crumbled bacon or feta cheese before baking.
- Make It Fun: Turn pizza night into a family affair by setting out toppings and letting everyone customize their section. It’s a great way to get kids involved and cater to different tastes.
Frequently Asked Questions (FAQs)
Got questions? I’ve got answers to help you nail this recipe:
Q1: Can I make this pizza ahead of time?
A1: Yes! Assemble the pizza (without spinach to avoid wilting) up to 24 hours ahead, cover tightly, and refrigerate. Add fresh spinach just before baking. You can also bake it fully and reheat later for quick meals.
Q2: Can I freeze this pizza?
A2: Absolutely! Freeze the baked pizza or assembled (unbaked) pizza on a baking sheet until solid, then wrap tightly in plastic wrap and foil. Store for up to 2 months. Bake from frozen at 425°F for 15-20 minutes, or thaw overnight in the fridge first.
Q3: What if I don’t have heavy cream?
A3: No worries! Use half-and-half or a mix of milk and cream cheese for the sauce. The texture might be slightly less rich, but it’ll still taste amazing. Avoid using just milk—it won’t thicken properly.
Q4: Is this recipe good for meal prep?
A4: Totally! Bake a couple of pizzas on Sunday, slice them up, and store in the fridge for quick lunches or dinners. Reheat as needed, and pair with a side salad for a balanced meal.
Q5: How do I make it vegetarian?
A5: Skip the chicken and add veggies like mushrooms, zucchini, or bell peppers. You can also use plant-based cheese and a dairy-free cream substitute for a vegan version. The roasted garlic keeps it plenty flavorful!
I make this Roasted Garlic White Chicken Pizza at least once a month because it’s such a crowd-pleaser and so easy to throw together. There’s something so satisfying about that creamy, garlicky sauce and the way the cheese stretches with every slice—it’s comfort food at its finest. My final tip? Serve it with a sprinkle of fresh herbs and a cold drink for the ultimate pizza night vibe. Give it a try this week and let me know how it turns out—I’d love to hear if it becomes a staple in your house too! Drop a comment below or share your pizza pics; I’m always up for some foodie inspiration.
Irresistible Roasted Garlic White Chicken Pizza
Ingredients
- 1 pizza dough
- 1 head garlic
- 2 tbsp olive oil divided
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ cup cooked chicken shredded or chopped
- ¼ cup fresh spinach optional
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ tsp red pepper flakes optional
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Roast the garlic: Preheat oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30–35 minutes. Let cool, then squeeze out and mash the roasted cloves.
- Make the garlic-ricotta sauce: In a small bowl, mix the mashed garlic with ricotta cheese, remaining 1 tbsp olive oil, salt, and pepper to taste.
- Preheat oven: Increase oven temperature to 475°F. If using a pizza stone, place it in the oven while it heats.
- Assemble the pizza: Roll out pizza dough on a floured surface. Spread garlic-ricotta sauce evenly over the dough. Top with mozzarella, Parmesan, cooked chicken, spinach (if using), oregano, basil, and red pepper flakes.
- Bake: Transfer to a baking sheet or hot pizza stone and bake for 12–15 minutes, or until crust is golden and cheese is bubbling.
- Garnish and serve: Remove from oven, sprinkle with chopped parsley, slice, and serve warm.
Notes
- For added richness, brush the crust edges with olive oil before baking.
- You can use store-bought or homemade pizza dough.
- Roasted garlic can be made ahead and stored in the fridge for up to a week.
- Add caramelized onions or mushrooms for extra flavor.
