This White Garlic Chicken Pizza brings creamy garlic sauce, tender chicken, and melty cheese together on a crisp crust. It’s a great change from classic red sauce and feels a little indulgent without being heavy. The best part?
Most of the ingredients are pantry staples, and you can use store-bought dough to save time. If you love cozy, creamy dishes, you might also enjoy our pasta favorites like Ricotta Chicken Pasta With Spinach or the weeknight-friendly One Pot Creamy Sausage Pasta.
White Garlic Chicken Pizza - Creamy, Cheesy, and Perfect for Pizza Night
Ingredients
Method
- Preheat the oven to 500°F (260°C) with a pizza stone or an inverted baking sheet inside.High heat makes a crisp crust.
- Prep the dough: Let dough rest at room temp for 30 minutes so it stretches easily. Dust your counter with flour or cornmeal.
- Make the garlic sauce: In a small saucepan, melt butter over medium heat. Add garlic and cook 30–60 seconds until fragrant.Sprinkle in flour and whisk for 30 seconds. Slowly whisk in cream and milk. Simmer 2–3 minutes until slightly thick.Stir in Parmesan, 1/4 teaspoon salt, and a pinch of pepper. Remove from heat.
- Season the chicken: Toss cooked chicken with a drizzle of olive oil, a pinch of salt, pepper, and Italian seasoning. Add red pepper flakes if you like heat.
- Stretch the dough: Shape into a 12–14 inch round.Transfer to parchment for easy sliding.
- Sauce and cheese: Spread a thin layer of garlic sauce over the dough, leaving a small border. Sprinkle half the mozzarella, add the chicken, then top with remaining mozzarella and a light dusting of Parmesan if you have extra.
- Bake: Slide the parchment and pizza onto the hot stone or sheet. Bake 8–12 minutes until the crust is golden and cheese is bubbly with browned spots.
- Finish: Rest 2 minutes.Garnish with chopped parsley or basil. Slice and serve hot.
Why This Recipe Works
– White garlic sauce beats jarred Alfredo: A quick stovetop sauce with butter, garlic, cream, and Parmesan tastes fresh and clings to the crust. – Pre-cooked chicken stays juicy: Gently seasoned chicken breasts or rotisserie chicken add protein without drying out. – Two-cheese blend for melt and flavor: Mozzarella gives the stretch; Parmesan brings sharp, nutty notes. – High-heat bake for a crisp bottom: A hot oven and preheated pan or stone mimic pizzeria results. For more creamy comfort ideas, check out Creamy Alfredo Pasta With Ricotta Cheese.
Shopping List
- Pizza dough (1 pound, store-bought or homemade)
- Cooked chicken (2 cups, shredded or diced)
- Unsalted butter (2 tablespoons)
- Fresh garlic (3–4 cloves, minced)
- All-purpose flour (1 tablespoon)
- Heavy cream or half-and-half (3/4 cup)
- Whole milk (1/2 cup)
- Freshly grated Parmesan cheese (1/2 cup)
- Shredded low-moisture mozzarella (1 1/2–2 cups)
- Olive oil (1 tablespoon)
- Salt and black pepper
- Red pepper flakes (optional)
- Dried Italian seasoning or oregano (1 teaspoon)
- Fresh parsley or basil for garnish (optional)
- Cornmeal or extra flour for dusting
How to Make It
- Preheat the oven to 500°F (260°C) with a pizza stone or an inverted baking sheet inside.
High heat makes a crisp crust.
- Prep the dough: Let dough rest at room temp for 30 minutes so it stretches easily. Dust your counter with flour or cornmeal.
- Make the garlic sauce: In a small saucepan, melt butter over medium heat. Add garlic and cook 30–60 seconds until fragrant.
Sprinkle in flour and whisk for 30 seconds. Slowly whisk in cream and milk. Simmer 2–3 minutes until slightly thick.
Stir in Parmesan, 1/4 teaspoon salt, and a pinch of pepper. Remove from heat.
- Season the chicken: Toss cooked chicken with a drizzle of olive oil, a pinch of salt, pepper, and Italian seasoning. Add red pepper flakes if you like heat.
- Stretch the dough: Shape into a 12–14 inch round.
Transfer to parchment for easy sliding.
- Sauce and cheese: Spread a thin layer of garlic sauce over the dough, leaving a small border. Sprinkle half the mozzarella, add the chicken, then top with remaining mozzarella and a light dusting of Parmesan if you have extra.
- Bake: Slide the parchment and pizza onto the hot stone or sheet. Bake 8–12 minutes until the crust is golden and cheese is bubbly with browned spots.
- Finish: Rest 2 minutes.
Garnish with chopped parsley or basil. Slice and serve hot.
Storage Instructions
– Refrigerate leftovers in an airtight container for up to 3 days. – Reheat in a 400°F (200°C) oven or toaster oven for 6–8 minutes to revive the crust. – Freeze slices on a baking sheet, then store in freezer bags for up to 2 months. Reheat from frozen at 425°F (220°C) for 10–12 minutes.
Benefits of This Recipe
– Balanced and satisfying with protein-rich chicken and calcium from cheese. – Customizable: Add veggies or switch cheeses without losing the core flavor. – Weeknight-friendly using store-bought dough and rotisserie chicken.
Pitfalls to Watch Out For
– Too much sauce can make the crust soggy.
A thin, even layer works best. – Cold dough tears: Let it warm slightly before stretching. – Low oven temperature leads to pale, gummy crust. Preheat fully. – Wet toppings (like watery spinach) should be blotted or sautéed first.
Variations You Can Try
– Mushroom and Spinach: Sauté mushrooms and baby spinach; drain well. Add to the mozzarella layer. – Bacon and Caramelized Onion: Add crisp bacon pieces and sweet onions for a smoky-sweet twist. – Pesto Drizzle: Swirl a spoonful of pesto over the finished pizza for herbiness. – Four Cheese: Mix mozzarella, fontina, provolone, and Parmesan for big flavor. – Buffalo-Style: Toss the chicken in buffalo sauce and finish with a ranch drizzle.
Craving more hearty dinners? Try the cozy Crockpot Creamy Potato Hamburger Soup or our quick Easy Mongolian Ground Beef Noodles Recipe. For another chicken favorite, don’t miss Sticky Sweet Chili Chicken Thighs Air Fryer.
FAQ
Can I use a different cheese instead of mozzarella?
Yes.
Provolone, fontina, or Monterey Jack melt well. Keep some Parmesan for flavor depth.
What type of chicken works best?
Leftover grilled or roasted chicken is perfect. Rotisserie chicken saves time and stays tender.
How do I make this lighter?
Use half-and-half instead of heavy cream, reduce cheese slightly, and add vegetables like spinach or roasted broccoli.
Can I make this on a sheet pan?
Absolutely.
Press the dough into a lightly oiled sheet pan, add toppings, and bake at the same high heat until golden.
How can I prevent sticking?
Build the pizza on parchment and slide it onto a preheated stone or baking sheet. Dusting with cornmeal also helps.
Wrapping Up
This White Garlic Chicken Pizza delivers creamy sauce, juicy chicken, and a crisp crust with minimal fuss. It’s a dependable crowd-pleaser for family nights or casual get-togethers.
Serve with a simple green salad and you’re all set. If you want a sweet finish, try our bright and classic Key Lime Pie Florida Style or go cozy with Classic Cherry Delight.
