If you love cozy weeknight dinners with big flavor and minimal fuss, this roasted garlic chicken white sauce pizza is going to be your new go-to. The crust gets golden and slightly crisp, the white sauce is silky and garlicky, and tender chopped chicken scattered on top makes it a full meal. Below I’ll walk you through everything: pantry-friendly ingredients, quick prep tips, and a clear, step-by-step method that yields a perfectly balanced pizza every time.

Why this pizza works

This version takes a store-bought refrigerated pizza crust and transforms it with a simple homemade white sauce built on roasted garlic. Roasting garlic mellows the sharpness and brings out a sweet, caramelized flavor that pairs beautifully with Parmesan and mozzarella. The chopped chicken breasts are already cooked and seasoned with garlic salt, which keeps the topping savory without overworking the oven time. Red onion adds a little crunch and brightness, while dried thyme and oregano give just enough herbal lift.

Ingredients

2 chicken breasts (cooked, chopped & sprinkled w/ garlic salt)
1 container refrigerated Pillsbury Classic Pizza Crust
1 tbsp butter
6 garlic cloves (roasted & minced)
2 tbsp all-purpose flour
1/2 tsp ground black pepper
1/2 cup skim or 1% milk
1/4 cup half & half
1/4 cup fresh grated parmesan cheese
1/4 cup red onion (chopped)
3/4 cup shredded mozzarella cheese
1/4 tsp dried/ground thyme
1/2 tsp dried oregano
1/2 tsp garlic salt

Make ahead and prep tips

Roast the garlic a day ahead if you like—the flavor only improves and it saves time. To roast, wrap whole, unpeeled cloves in foil with a drizzle of oil, roast at 400°F for 20–25 minutes, then cool and peel.
Use leftover cooked chicken breasts or poach breasts gently in simmering water until just cooked through. Chop them into bite-sized pieces and sprinkle with the listed garlic salt.
Grate the Parmesan fresh for the best melt and flavor.

Equipment you’ll need

Oven and baking sheet or pizza stone
Small saucepan
Wooden spoon or heatproof spatula
Rolling pin (optional, for shaping the refrigerated crust)
Sharp knife and cutting board

Step-by-step directions

Follow these rewritten, clear steps to make your roasted garlic chicken white sauce pizza. The order follows the original recipe but clarifies each action so the bake comes out perfect.

Preheat the oven to the temperature recommended on the refrigerated pizza crust container. Place a baking sheet or pizza stone in the oven while it heats so it’s hot when the pizza goes in.
Unroll or press the Pillsbury Classic Pizza Crust onto a lightly floured surface or directly onto a piece of parchment for easy transfer. If the crust needs shaping to fit your pan, gently roll or stretch it to the desired size, keeping an even thickness.
In a small saucepan over medium heat, melt 1 tbsp butter. Once melted, add the roasted and minced garlic cloves and sauté briefly, about 30 seconds, until fragrant but not browned.
Sprinkle in 2 tbsp all-purpose flour and stir continuously for about 1 minute to form a roux. This cooks the flour and prevents a raw taste in the sauce.
Slowly whisk in 1/2 cup skim or 1% milk and 1/4 cup half & half. Keep whisking or stirring to eliminate lumps and create a smooth sauce. Continue cooking over medium-low heat until the sauce thickens enough to coat the back of a spoon, about 3–5 minutes.
Stir in 1/4 cup fresh grated parmesan cheese, 1/2 tsp ground black pepper, 1/4 tsp dried/ground thyme, and 1/2 tsp dried oregano. Taste and adjust seasoning as needed; the sauce should be creamy and seasoned but not overly salty.
Spread the white sauce evenly over the prepared pizza crust, leaving a small border for the crust edge.
Distribute the chopped, cooked chicken breasts (which have been sprinkled with garlic salt) across the sauce. Scatter 1/4 cup chopped red onion evenly over the pizza.
Sprinkle 3/4 cup shredded mozzarella cheese over the toppings so it melts into a cohesive layer.
Add a final light dusting of 1/2 tsp garlic salt over the top to boost garlic flavor, if desired. Keep in mind the chicken is already seasoned, so a little goes a long way.
Carefully transfer the pizza to the preheated baking sheet or pizza stone. Bake according to the crust package directions, or until the crust is golden brown and the cheese is melted and bubbling—typically 10–15 minutes depending on oven and crust thickness.
Remove the pizza from the oven and let it rest for 3–5 minutes. This brief rest helps the sauce set slightly so slices hold together better when cut.
Slice, serve, and enjoy warm.

Serving suggestions

Garnish with a light sprinkle of additional fresh grated Parmesan or a pinch more dried thyme for visual appeal.
Serve with a crisp green salad dressed in lemon vinaigrette to cut through the richness of the white sauce.
Leftover slices reheat well in a skillet over medium-low heat with a lid to preserve crispness and melt the cheese again.

Notes and swaps

If you prefer a richer sauce, use whole milk in place of skim or 1% milk, but keep the half & half amount the same.
For a dairy-free version, swap the butter for olive oil, use a plant-based milk and cream alternative, and choose a dairy-free Parmesan-style sprinkle—adjust seasoning to taste.
If you like a brighter, punchier onion flavor, thinly slice the red onion instead of chopping so it crisps slightly in the oven.

Final thoughts

This roasted garlic chicken white sauce pizza is an easy, crowd-pleasing dinner that feels restaurant-worthy but comes together with accessible ingredients and straightforward technique. The creamy, garlicky sauce is the real star; it’s rich without being heavy, and it pairs perfectly with the tender, garlicky chicken. Once you’ve made it, you’ll see why this combination is so comforting and satisfying.

How to Make a Roasted Garlic Chicken White Sauce Pizza is a simple recipe with big flavor—perfect for weeknights, casual gatherings, or any time you want a cozy, homemade pizza without fuss. Happy baking and enjoy every cheesy, garlicky bite!

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How to Make a Roasted Garlic Chicken White Sauce Pizza

A creamy roasted garlic white sauce pizza topped with chopped chicken, mozzarella, parmesan, and red onion.

Prep Time10

Cook Time15

Total Time25

Servings: 4 servings

Ingredients

2 chicken breasts cooked, chopped and sprinkled with garlic salt
1 container refrigerated Pillsbury Classic Pizza Crust
1 tbsp butter
6 cloves garlic roasted and minced
2 tbsp all-purpose flour
1/2 tsp ground black pepper
1/2 cup skim or 1% milk
1/4 cup half & half
1/4 cup fresh grated Parmesan cheese
1/4 cup red onion chopped
3/4 cup shredded mozzarella cheese
1/4 tsp dried ground thyme
1/2 tsp dried oregano
1/2 tsp garlic salt

Instructions

Preheat oven to 375°F (190°C). Spray a baking sheet with cooking spray. If your chicken is not cooked, halve the chicken breasts, place them on the baking sheet, and sprinkle with 1/2 tsp garlic salt.
Place 6 garlic cloves on a piece of foil folded into a small raised tray so juices won’t reach the garlic, and put the foil on the same baking sheet. Roast the chicken and garlic together until the chicken reaches 165°F (74°C) and juices run clear. Remove from oven, peel and mince the roasted garlic, and chop the chicken into bite-sized pieces.
Increase oven temperature to 400°F (200°C). Spray a pizza pan or baking sheet with cooking spray and stretch the refrigerated pizza crust to desired thickness. Bake the crust for about 5 minutes until just set, then remove from oven.
While the crust is par-baking, make the white sauce: melt 1 tbsp butter in a medium saucepan over medium heat. Add the roasted minced garlic and cook about 2 minutes, stirring.
Add 1/2 cup milk and 1/4 cup half & half to the pan and whisk. Reduce heat to medium-low and sprinkle 2 tbsp flour over the liquid, whisking constantly to prevent lumps.
Stir in 1/2 tsp ground black pepper, 1/4 tsp dried thyme, 1/2 tsp dried oregano, and 1/2 tsp garlic salt; whisk until smooth. Remove from heat and stir in 1/4 cup grated Parmesan until melted and combined.
Spoon the white sauce evenly over the half-baked pizza crust. Top with the chopped cooked chicken, then sprinkle 3/4 cup shredded mozzarella evenly over the pizza, and scatter 1/4 cup chopped red onion on top.
Bake the assembled pizza at 400°F (200°C) for 5–6 minutes. Turn on the broiler and broil 1–3 minutes more until cheese and crust are browned to your liking. Remove, let rest briefly, slice, and serve.