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White Garlic Chicken Pizza Recipe topped with tender chicken, creamy garlic sauce, melted mozzarella, and herbs on a golden crispy crust served on a white round plate.

White Garlic Chicken Pizza

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This White Garlic Chicken Pizza is a family favorite, perfect for busy evenings. It features a creamy, garlicky olive oil base instead of traditional tomato sauce, layered with tender cooked chicken, mozzarella, Parmesan, and optional ricotta cheese. It offers a gourmet taste with minimal effort, making it a satisfying and universally appealing meal that comes together faster than ordering takeout.

  • Total Time: 30-35 minutes
  • Yield: 1 (12-14 inch) pizza (serves 8)

Ingredients

Pizza Dough: 1 pound (store-bought or homemade)

Cooked Chicken Breast: 1 ½ cups, shredded or diced

Olive Oil: 3 tablespoons, plus extra for brushing

Garlic: 4-5 cloves, minced

Dried Oregano: 1 teaspoon

Red Pepper Flakes: ½ teaspoon (optional, for a little kick)

Salt: ½ teaspoon, or to taste

Black Pepper: ¼ teaspoon, or to taste

Mozzarella Cheese: 2 cups, shredded (low-moisture, part-skim works best)

Parmesan Cheese: ½ cup, freshly grated

Ricotta Cheese: ½ cup (optional, for extra creaminess)

Fresh Parsley: 2 tablespoons, chopped (for garnish)

Instructions

1. 1. Preheat Your Oven: First, preheat your oven to 450°F (230°C). If you use a pizza stone or steel, place it in the oven while it preheats. This ensures a crispier crust.

2. 2. Prepare the Garlic Oil: In a small bowl, combine the 3 tablespoons of olive oil, minced garlic, dried oregano, red pepper flakes (if using), salt, and black pepper. Stir everything well to combine. This forms the flavorful base for your pizza.

3. 3. Prep the Dough: Lightly flour a clean surface or a piece of parchment paper. Carefully stretch or roll out your pizza dough to your desired thickness and shape (usually a 12-14 inch circle or rectangle). If using parchment paper, transfer the dough and paper to a pizza peel or a baking sheet. Brush the edges of the dough lightly with a little extra olive oil for a golden crust.

4. 4. Spread the Sauce: Evenly spread the garlic oil mixture over the pizza dough, leaving about a half-inch border for the crust. Make sure to distribute the minced garlic pieces across the surface.

5. 5. Add the Cheese: Sprinkle half of the shredded mozzarella cheese over the garlic oil. Next, dollop small spoonfuls of ricotta cheese (if using) evenly over the mozzarella. Then, scatter the cooked chicken pieces over the cheese layers.

6. 6. Top with More Cheese: Finally, sprinkle the remaining mozzarella and the freshly grated Parmesan cheese over the chicken. This creates a beautifully golden, cheesy topping.

7. 7. Bake the Pizza: Carefully transfer the pizza to the preheated oven, either directly onto the pizza stone/steel or with the baking sheet. Bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned in spots. Cooking times may vary depending on your oven and dough thickness.

8. 8. Finish and Serve: Once baked, remove the pizza from the oven. Let it rest for 2-3 minutes before slicing. This helps the cheese set and prevents everything from sliding off. Garnish with fresh chopped parsley before slicing and serving immediately.

Notes

PRO TIPS FOR SUCCESS:

* Don’t Overload Your Pizza: Too many toppings trap moisture, resulting in a soggy bottom. Spread your ingredients evenly and moderately.

* Preheat Your Pizza Stone or Steel: Always preheat it in the oven for at least 30-45 minutes before baking for a crispy, restaurant-quality char. An inverted baking sheet also works.

* Use Room Temperature Dough: Let your dough sit at room temperature for at least 30 minutes before working with it to make it more pliable.

* Pre-Cook Your Chicken: Always use cooked chicken for this recipe. Rotisserie chicken is a great shortcut.

* Freshly Grate Your Cheese: Freshly grated mozzarella and Parmesan melt beautifully, creating a superior texture and flavor.

* A Little Cornmeal Goes a Long Way: Sprinkle a light dusting of cornmeal or semolina flour on your pizza peel or baking sheet to prevent sticking.

* Rest Before Slicing: Let the pizza rest for 2-3 minutes after baking to allow the cheese to set.

STORAGE & REHEATING TIPS:

* Storage: Allow leftover pizza to cool completely. Store in an airtight container or wrapped tightly in foil and plastic wrap in the refrigerator for up to 3-4 days. For longer storage, freeze individual slices (wrapped tightly) for 1-2 months. Thaw frozen slices in the refrigerator overnight before reheating.

* Reheating (avoid microwave for best results):

* Oven Method (Recommended): Reheat on a baking sheet at 350°F (175°C) for 8-10 minutes.

* Air Fryer Method: Reheat at 325°F (160°C) for 3-5 minutes.

* Stovetop Method: Cook in a non-stick skillet over medium-low heat with a lid for 5-7 minutes.

WHAT TO SERVE WITH THIS RECIPE:

* Crisp Green Salad: A simple mix of leafy greens with a light vinaigrette. Consider adding cherry tomatoes, cucumber, or croutons.

* Roasted Vegetables: Broccoli florets, asparagus spears, or bell peppers tossed with olive oil, salt, and pepper.

* Olives and Marinated Artichoke Hearts: For a delightful briny element.

* Fresh Fruit: Sliced oranges or grapes offer a refreshing palate cleanser.

  • Author: Charlotte Johnson
  • Prep Time: 15 minutes
  • Cook Time: 12-18 minutes
  • Category: Pizza, Dinner
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Omnivore

Nutrition

  • Serving Size: 1 slice (1/8 of pizza)
  • Calories: 370
  • Sugar: 2
  • Sodium: 690
  • Fat: 17
  • Saturated Fat: 6
  • Unsaturated Fat: 11
  • Carbohydrates: 29
  • Fiber: 1
  • Protein: 24
  • Cholesterol: 50

Find it online: https://www.simplehealthyplates.com/white-garlic-chicken-pizza/