Description
This White Garlic Chicken Pizza recipe features a homemade pizza dough topped with a rich and creamy garlic sauce, shredded chicken, and a blend of mozzarella and provolone cheeses. Garnished with fresh parsley and optional crushed red pepper flakes, this pizza offers a delicious, comforting meal perfect for sharing with family and friends.
Ingredients
Scale
For the Dough
- 1 1/4 cups warm water (about 110°F)
- 2 teaspoons sugar
- 2 1/4 teaspoons active dry yeast
- 3 cups all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
For the White Garlic Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- Salt to taste
For the Toppings
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded provolone cheese (optional, for extra flavor)
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 tablespoon olive oil (for drizzling)
- Crushed red pepper flakes (optional, for some heat)
Instructions
- Activate the Yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make the Dough: In a large mixing bowl, mix the all-purpose flour and salt. Add the foamy yeast mixture and olive oil, then stir until a rough dough forms.
- Knead the Dough: Turn the dough out onto a floured surface and knead for 5-7 minutes, or until the dough is smooth, elastic, and no longer sticky.
- Let the Dough Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and allow it to rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Roll Out the Dough: Once risen, punch down the dough to release air. Roll it out on a floured surface into a 12-inch diameter circle. Transfer the rolled dough onto a greased pizza stone or baking sheet.
- Prepare the White Garlic Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant but not browned, about 1-2 minutes. Stir in the heavy cream and milk, then add grated Parmesan cheese, dried oregano, ground black pepper, and salt to taste. Cook and stir until the sauce thickens slightly, about 3-5 minutes. Remove from heat.
- Assemble the Pizza: Spread the white garlic sauce evenly over the rolled-out pizza dough. Distribute the shredded cooked chicken over the sauce. Sprinkle the shredded mozzarella and provolone cheeses over the top evenly. Drizzle with olive oil and add crushed red pepper flakes if using.
- Bake the Pizza: Preheat the oven to 475°F (245°C). Bake the assembled pizza in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
- Garnish and Serve: Remove the pizza from the oven and sprinkle with freshly chopped parsley for color and freshness. Slice and serve immediately for best flavor and texture.
Notes
- Use warm water (not hot) to activate the yeast effectively without killing it.
- Allowing the dough to rise fully will result in a lighter, airier crust.
- Rotisserie chicken is a great shortcut for quick preparation but you can use any cooked shredded chicken.
- Provolone cheese is optional but adds a nice depth of flavor alongside mozzarella.
- Customize the heat level by adjusting or omitting crushed red pepper flakes.
- If you don’t have a pizza stone, a baking sheet works well, but preheating the stone or sheet helps achieve a crispier crust.
