Creamy Garlic Chicken Pizza Recipe

Prep oven and dough

Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat. Lightly flour a work surface with 1–2 tbs all-purpose flour. Stretch or roll the pizza dough into a 12" round, leaving a slightly thicker edge for the crust. Transfer to a piece of parchment paper or a lightly oiled pizza peel.

Make a roux

In a small saucepan over medium heat, melt 2 tbs unsalted butter. Add 4 minced garlic cloves and sauté for 30–45 seconds until fragrant but not browned.

Stir in 1 tbs all-purpose flour and cook for 30–60 seconds, stirring constantly, to eliminate raw flour taste.

Gradually whisk in 1 cup whole milk until smooth. Bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon (about 3–5 minutes).

Stir in 1 tbs light cream (or half-and-half), 1 tbs grated Parmesan, 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp dried oregano. Taste and adjust seasoning. Remove from heat and set aside to cool slightly — sauce should be pourable but not hot enough to melt all the cheese immediately.

Prepare toppings

If your chicken is not cooked, pan-sear or roast a small breast: season lightly with salt and pepper, cook until internal temp reaches 165°F, then shred or slice thinly. Thinly slice the onion and dice/slice the ham. Grate 2 cups mozzarella. Chop parsley for garnish.

Sauté onion (optional): For a sweeter, softer onion, heat 1 tbs olive oil in a skillet over medium heat and cook the thinly sliced onion for 4–5 minutes until translucent and slightly golden. Let cool slightly before topping pizza.

Assemble pizza: Brush the dough edge lightly with 1 tbs olive oil. Spread the creamy garlic sauce evenly over the dough, leaving the outer 1/2"–1" bare for the crust (use about 1 cup of sauce; reserve any extra for serving).

Evenly distribute the shredded/sliced cooked chicken (about 1 cup) and 1 cup ham over the sauce. Scatter the sautéed or raw thinly sliced onion across the top. Sprinkle 2 cups shredded mozzarella evenly over the toppings. If you like heat, sprinkle 1/2 tsp red pepper flakes.

Transfer the assembled pizza (on parchment or peel) to the preheated pizza stone or a baking sheet. Bake at 475°F (245°C) for 10–14 minutes, or until the crust is golden and cheese is bubbly and lightly browned. Rotate once halfway through baking for even color.

Remove pizza from oven. Immediately sprinkle 2 tbs grated Parmesan over the hot pizza and garnish with 2 tbs chopped fresh parsley. Let rest 2–3 minutes to set, then slice and serve. Serve any reserved garlic sauce on the side if desired.