Love White Chicken Pizza? So do we! If you're into Chicken Recipes or curious about Dinner Ideas, you'll find plenty of inspiration below.
Why You’ll Love This White Chicken Pizza
- Flavor revelation: Creamy garlic base and savory toppings shine without tomato sauce.
- Versatile & forgiving: Easily adapt cheeses and add-ins based on what you have.
- Perfect for leftovers: Turn leftover chicken or ricotta into pizza superstars.
- Textural masterpiece: Crispy crust, tender chicken, and gooey, stretchy cheese.
Ingredients & Tools
- 1 lb pizza dough (store-bought or homemade)
- 1 cup cooked chicken breast, shredded or diced
- 1 ½ cups whole milk mozzarella, shredded
- ½ cup ricotta cheese
- ⅓ cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp onion powder
- To taste salt and black pepper
- 1 tbsp olive oil
- Optional: fresh parsley or basil for garnish
Tools: A pizza stone or baking sheet, rolling pin, small saucepan, and a brush for the oil.
Notes: Freshly shredded mozzarella melts better than pre-shredded, and real minced garlic gives the sauce deeper flavor.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 25 g |
| Fat: | 18 g |
| Carbs: | 38 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Bring your dough to room temperature. This is non-negotiable for an easy stretch. Cold dough will fight you and snap back, making it nearly impossible to shape. Let it sit on the counter for at least 30-60 minutes before you begin.
- Pre-cook your chicken perfectly. You want your chicken fully cooked and seasoned before it hits the pizza. I like to season it with a little salt, pepper, and garlic powder before sautéing or using leftover rotisserie chicken for maximum flavor and convenience.
- Master the white sauce (bechamel). Don’t be intimidated! The key is to cook the flour and butter mixture (the roux) for a full minute to get rid of the raw flour taste. Then, add the milk slowly, whisking constantly for a lump-free, velvety sauce.
- Don’t overload your pizza. It’s tempting to pile on the toppings, but a lighter hand ensures the crust cooks through and gets crispy. Too much weight leads to a soggy, undercooked center—trust me, I’ve been there.
How to Make White Chicken Pizza
Step 1: Start by prepping your dough and preheating your oven. Place a pizza stone or an inverted baking sheet on a middle rack and heat your oven to its highest temperature, usually 475-500°F (245-260°C). A screaming hot surface is the secret to a fantastically crisp crust. While that heats, make sure your dough is stretched out to your desired thickness on a piece of parchment paper. This makes transferring the pizza a breeze.
Step 2: Now, let’s make the glorious white sauce. Melt the butter in a small saucepan over medium heat. Once it’s foaming, add the minced garlic and cook for just 30 seconds until it’s fragrant—you’ll notice the aroma immediately. Don’t let it brown! Whisk in the flour and cook for about one minute, until the mixture looks pale and bubbly. This cooks out the raw flour taste.
Step 3: Gradually pour in the milk, whisking constantly to prevent any lumps from forming. Keep whisking as the sauce thickens and comes to a gentle simmer. It should coat the back of a spoon nicely. Remove it from the heat and stir in the Italian seasoning, onion powder, and a good pinch of salt and pepper. Give it a taste and adjust the seasoning—this is your flavor base, so make it sing!
Step 4: Time to assemble! Spread the white sauce evenly over your prepared pizza dough, leaving about a one-inch border for the crust. You don’t need a thick layer; a little goes a long way. Next, dollop small spoonfuls of the ricotta cheese across the sauce. Then, scatter the cooked chicken evenly, followed by the shredded mozzarella, and finally, a generous sprinkle of Parmesan cheese.
Step 5: Carefully slide the pizza (on the parchment paper) onto the preheated stone or baking sheet. You’ll hear it start to sizzle—that’s the sound of success! Bake for 12-15 minutes, but keep a close eye on it. You’re looking for a deeply golden, bubbly cheese topping and a crust that is puffed and golden brown. Oven temperatures can vary, so trust your eyes.
Step 6: Once it’s out of the oven, let the pizza rest for a couple of minutes. I know it’s hard to wait, but this allows the cheeses to set slightly, making it much easier to slice without everything sliding off. Drizzle with a tiny bit of olive oil and sprinkle with fresh chopped parsley or basil for a fresh, colorful finish. Then, slice, serve, and enjoy the creamy, cheesy goodness!
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Wrap slices tightly and freeze for up to 2 months.
- Reviving: Reheat in a skillet or toaster oven until crisp and warm.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula tossed with a lemony vinaigrette cuts through the richness of the pizza beautifully, creating a perfect balanced bite.
- Garlic roasted broccoli — Serving a side of crispy, garlicky broccoli florets adds a healthy vegetable component that complements the savory flavors on the pizza.
- A bowl of tomato basil soup — For the ultimate comfort meal, dip your pizza crust into a warm, herby tomato soup. It’s a classic combo for a reason.
Drinks
- A crisp Pinot Grigio — The light, citrusy notes of this white wine provide a refreshing contrast to the creamy, garlicky pizza without overpowering it.
- A cold lager or pilsner — The clean, crisp carbonation of a light beer acts like a palate cleanser between each indulgent, cheesy slice.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly effective at resetting your taste buds, making every bite taste as good as the first.
Something Sweet
- Lemon sorbet — After a rich and savory meal, a few scoops of tangy, bright lemon sorbet are the perfect, palate-cleansing finish that feels light and refreshing.
- Dark chocolate affogato — A scoop of vanilla gelato drowned in a shot of hot espresso and shaved dark chocolate offers a sophisticated, bittersweet end to the evening.
- Almond biscotti — These crunchy, not-too-sweet cookies are ideal for dipping into a final cup of coffee, providing a lovely textural contrast to the meal.
White Chicken Pizza
Craving a delicious White Chicken Pizza? This easy recipe features a creamy garlic sauce, tender chicken, and three cheeses. Make this gourmet pizza at home tonight!
Ingredients
For the pizza:
-
1 lb pizza dough (store-bought or homemade)
-
1 cup cooked chicken breast (shredded or diced)
-
1 ½ cups whole milk mozzarella (shredded)
-
½ cup ricotta cheese
-
⅓ cup grated Parmesan cheese
-
1 tbsp olive oil
-
salt and black pepper (to taste)
-
1 tbsp fresh parsley or basil (for garnish)
For the white sauce:
-
2 tbsp unsalted butter
-
2 tbsp all-purpose flour
-
1 cup whole milk
-
2 cloves garlic (minced)
-
1 tsp Italian seasoning
-
½ tsp onion powder
Instructions
-
Start by prepping your dough and preheating your oven. Place a pizza stone or an inverted baking sheet on a middle rack and heat your oven to its highest temperature, usually 475-500°F (245-260°C). A screaming hot surface is the secret to a fantastically crisp crust. While that heats, make sure your dough is stretched out to your desired thickness on a piece of parchment paper. This makes transferring the pizza a breeze.01
-
Now, let's make the glorious white sauce. Melt the butter in a small saucepan over medium heat. Once it's foaming, add the minced garlic and cook for just 30 seconds until it’s fragrant—you’ll notice the aroma immediately. Don't let it brown! Whisk in the flour and cook for about one minute, until the mixture looks pale and bubbly. This cooks out the raw flour taste.02
-
Gradually pour in the milk, whisking constantly to prevent any lumps from forming. Keep whisking as the sauce thickens and comes to a gentle simmer. It should coat the back of a spoon nicely. Remove it from the heat and stir in the Italian seasoning, onion powder, and a good pinch of salt and pepper. Give it a taste and adjust the seasoning—this is your flavor base, so make it sing!03
-
Time to assemble! Spread the white sauce evenly over your prepared pizza dough, leaving about a one-inch border for the crust. You don't need a thick layer; a little goes a long way. Next, dollop small spoonfuls of the ricotta cheese across the sauce. Then, scatter the cooked chicken evenly, followed by the shredded mozzarella, and finally, a generous sprinkle of Parmesan cheese.04
-
Carefully slide the pizza (on the parchment paper) onto the preheated stone or baking sheet. You’ll hear it start to sizzle—that’s the sound of success! Bake for 12-15 minutes, but keep a close eye on it. You're looking for a deeply golden, bubbly cheese topping and a crust that is puffed and golden brown. Oven temperatures can vary, so trust your eyes.05
-
Once it's out of the oven, let the pizza rest for a couple of minutes. I know it's hard to wait, but this allows the cheeses to set slightly, making it much easier to slice without everything sliding off. Drizzle with a tiny bit of olive oil and sprinkle with fresh chopped parsley or basil for a fresh, colorful finish. Then, slice, serve, and enjoy the creamy, cheesy goodness!06
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