Ingredients
1 ball pizza dough (store-bought or homemade)
2 tbsp butter
1 whole head of roasted garlic (about 8-10 cloves)
2 tbsp all-purpose flour
1 cup skim milk
1/2 cup half and half
1/2 tsp black pepper
1/3 cup Parmesan cheese, grated
1 1/2 cups cooked chicken breast, shredded
1/4 cup red onion, finely diced
1 1/2 cups shredded mozzarella cheese
1 tsp fresh thyme leaves
1/2 tsp dried oregano
1 tbsp fresh parsley, chopped
Instructions
Preheat oven to 450°F. Line a baking sheet with a silicone mat or lightly grease and sprinkle with cornmeal.
In a saucepan, melt butter over medium heat. Stir in roasted garlic and cook for 1 minute.
Add flour and whisk for 1 minute to form a roux.
Slowly pour in skim milk and half and half, whisking constantly. Add black pepper. Simmer and stir until thickened (about 3 minutes).
Remove from heat and stir in Parmesan cheese until sauce is smooth.
Roll out pizza dough into a 12-inch circle and place on prepared baking sheet.
Spread white sauce over the dough. Top with shredded chicken, red onion, and mozzarella cheese.
Bake for 17 minutes or until crust is golden and cheese is bubbling and lightly browned.
Remove from oven and sprinkle with thyme, oregano, and parsley. Slice and serve hot.
Notes
Use rotisserie chicken to save time.
Roast garlic ahead for easy sauce prep.
Do not overload toppings to keep crust crisp.
Optional: Add red pepper flakes for spice or swap in cheeses like fontina or gouda.
