Garlic Chicken Pizza With White Sauce Recipel
Edel Dieringer
This Chicken Pizza with Creamy Garlic Sauce sure is a family pleaser! This is the white sauce pizza I promised you. This chicken Pizza will have everyone going back for seconds! I used the same crust as the California pizza.
Put 3/4 cup warm water in a large bowl, add 1 Tbsp of dry yeast and let stand for a few minutes. Add 1/2 Tbsp honey and 1 1/2 Tbsp olive oil. Add 2 cups plus 2 Tbsp flour, then the 3/4 tsp salt and mix until well-combined (use a dough hook on speed 2 with a mixer).
The dough should be sticky. Cover with plastic wrap and leave in a warm place until doubled in volume.
Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.
White chicken and garlic pizza. Made with my chewy, soft pizza dough, creamy garlic sauce, juicy chicken, bubbly cheese and a ton of fresh garden veggies. Baked until golden perfection. This pizza is so good and flavorful.
Start by making the chicken. I seasoned it with basic pantry seasonings and a little ranch seasoning for some razzle-dazzle. Let it marinate for a few minutes before searing on medium high heat until the chicken is cooked.
The sauce is very easy to make. Just melt some butter and garlic in a small pot. Add a sprinkle of flour. Once the flour thickens, add in heavy cream or milk. Mix until smooth and there are no more lumps. Add parmesan, garlic and herb seasoning and a pinch of salt. The sauce should be thick and creamy.
Next, roll the dough into the size, shape and thickness you prefer. I like to brush my pizza dough with a capful of olive oil. Then spread the creamy white sauce over the dough. Add the chopped chicken, mushrooms mozzarella, Colby jack cheese, mushrooms, tomatoes, red onions and green onions. Top with Italian seasoning and another drizzle of olive oil. Bake in the oven until the cheese is melted and bubbly and the crust is golden.
If you make this White Chicken and Garlic Pizza, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Often times white pizza is over the top heavy with calories and fat. This white pizza recipe uses skim milk and a little half and half to make it super creamy, but not something you have to feel guilty about.
To make the sauce you really can use whatever milk product you have. I like to use the lower fat kind, so it is lower in calories. But heavy cream would make it over the top rich and delicious. So whatever you have works.
You can even freeze this white sauce! Make sure the sauce is completely cooled and store in an air tight container. It will last for a couple months until your next pizza night! Nothing beats homemade pizza!
An easy homemade thin crust pizza, topped off with creamy white garlic pizza sauce, chicken, onions and three types of cheese! If you love white pizzas, this one should definitely be bumped to the top of your list!
Those of you who like California Pizza Kitchen may recognize this pizza. My Roasted Garlic and Chicken White Pizza is a take-off of their roasted garlic chicken pizza. My version is just like I remember it from all those years ago when I first had it.
Have you ever had a meal in a restaurant that left you with a vivid memory? The very first time I went to California Pizza Kitchen was with my Mom and we tried the roasted garlic chicken pizza. I never forgot the flavor.
First, take a whole garlic bulb and remove any loose skin. Cut off a small slice from the top of the blub. Place the whole bulb on a piece of aluminum foil, drizzle with good olive oil and sprinkle with some salt and pepper.
Remove from the oven and cool completely. Once the garlic is cool enough to handle, squeeze the cloves from the paper skin into a bowl. You may have to use a butter knife to coax some of the cloves out. Set aside until ready to use.
I made the pizza in a rustic sort of way but the dough is so workable you could easily form it into a pizza pan or sheet pan. The rustic way produced a more rectangle slice rather than the traditional triangle.
White pizza gets its name because it skips the usual red tomato sauce you find on most pizzas. Instead, it uses sauces that are white or creamy, like a garlic sauce or ricotta cheese. That, along with plenty of cheese on top, makes the pizza look white.
This sauce was perfect! I had been looking for a low calorie alfredo pizza sauce and this is the best. So easy and the taste is exceptional! I read your list of things that could be used as substitutes and I did use butter instead of olive oil and then milk instead of the half and half just so cut down on the calories and it was fantastic. I will be using this one quite a bit! Thank you so much!
I made the white sauce for the pizza the other night and we loved it! IT was the best white sauce I have had in years and I have been around for a long time!! I did not have the dried oregano so I used the Herbs from Provence and it was delicious! I will never go back to the tomato base pizza!
Thank you!
This was really good and simple! I used whole milk and did have to add extra flour/water to thicken it. I added to my homemade pizza dough and topped with fresh mozzarella, banana peppers and spinach. Yum!
Our homemade roasted garlic Alfredo sauce makes a killer white pizza. If you have an oven and a pizza stone, try this one with leftover rotisserie chicken, mozzarella cheese, spinach, and a pinch of spicy red chili flakes.
This white pizza has a super tasty roasted garlic cashew cheese sauce with sauted spinach and chicken, plus more roasted garlic. Everything is baked on the best easy paleo pizza crust for a fun, filling and delicious paleo and dairy free pizza.
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More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!
Loved this as did my husband. The vegan cheese sauce is incredible! The roasted garlic on the pizza really kicks it up a notch. We added roasted tomatoes and used arugula as we had it on hand. Just delicious!
Place pizza crust onto large ungreased baking sheet. Spread garlic butter evenly over crust; sprinkle with half of cheese. Evenly spread chicken and parsley over crust. Top with remaining cheese. Bake 9-11 minutes or until cheese is melted and lightly browned.
To grill pizza, heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Prepare pizza as directed. Place pizza onto grill opposite coals. Close lid; grill, rotating once 12-15 minutes or until heated through and cheese is melted.
Can these ingredients be made ahead to make pizza when camping. Would love to try it just not sure how well it would work on open fire or grill. I do have to admit to being a little lazy when camping and the more I can do ahead of time the better. Sounds and looks delicious.
Hi Amanda!! This makes a great make-ahead recipe! You can prep the sauce, cook the bacon and chicken, and just assemble it all when you are ready. We love grilling pizzas, and this one is a great one for that too. Just grill the dough on both sides before topping with sauce and other toppings. You can even assemble the entire pizza on a partially baked crust and freeze it for busy nights. Thanks for visiting!
Rip off a large sheet of foil and fold into a square box so that it is raised off of the baking sheet enough that any chicken juices will not reach your garlic. Place garlic on the foil and bake at 375 until the chicken juices run clear and the internal temperature reaches 165.
Stir in your milk and half & half and whisk together. Reduce heat to medium-low. Sift flour over milk mixture while whisking together to prevent lumps. Add ground black pepper, ground thyme, dried oregano, teaspoon dried parsley & garlic salt and whisk well.
HI, I made this last night and the flavors were absolutely delicious! I added mushrooms because it just screamed mushrooms to me. Only thing I'll do different next time is to make my own crust. This was the first time I used the pizza crust in the can. I missed that yummy yeast crust. Wonderful pizza, thank you!
Made this pizza tonight; looked yummy, sounded yummy. Followed the directions exactly and when I went to eat it, all I could taste was flour. Then I realized the directions regarding the flour step were in the wrong order. The butter and flour should go together, then whisk in your milks. Otherwise the flour does not get cooked and all you taste is flour. Think the next time I make it with those changes it will be awesome! Thanks for the recipe!
This is homemade pesto pizza, the unassuming and very green, nutty, garlicky version of tomato sauce-topped pizza. Use fresh homemade pesto and top with mozzarella cheese and any other pizza toppings you enjoy. I like to finish it off with fresh basil, plus a sprinkle of red pepper flakes right before serving.
The recipe below includes a small batch homemade pesto recipe that yields about 1/2 cup, which is just enough for 1 pizza. You need a food processor or blender to make it. If you love pesto and want extras, make a double batch, which is basically the recipe on my homemade pesto page. You can, of course, use your own favorite recipe for pesto or a jar of quality store-bought pesto.
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