White Garlic Chicken Pizza

Name: White Garlic Chicken Pizza
Prep time: 40 min
Cook time: 1 h 35 min
Total time: 2 h 15 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 4 count Pizza dough balls (15 oz); 3 lb Cooked chicken breast, sliced; 3 cups Whole milk; 6 tbsp Unsalted butter; 6 tbsp All-purpose flour; 8 cloves Garlic cloves, minced; 1.5 cups Grated parmesan; 24 oz Fresh mozzarella, torn; 12 oz Ricotta, dollops; 8 oz Fresh spinach, chopped; 1.5 tbsp Kosher salt; 1 tsp Black pepper; 2 tsp Dried Italian seasoning; 3 tbsp Olive oil

Creamy white pie, roasted garlic

Prep: 40 min
Cook: 95 min
Serves 8
Difficulty: medium

Creamy white pie, roasted garlic. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

0Cal

0gProtein

0gCarbs

0gFat

Ingredients

4 count Pizza dough balls (15 oz)
3 lb Cooked chicken breast, sliced
3 cups Whole milk
6 tbsp Unsalted butter
6 tbsp All-purpose flour
8 cloves Garlic cloves, minced
1.5 cups Grated parmesan
24 oz Fresh mozzarella, torn
12 oz Ricotta, dollops
8 oz Fresh spinach, chopped
1.5 tbsp Kosher salt
1 tsp Black pepper
2 tsp Dried Italian seasoning
3 tbsp Olive oil

Instructions

Roast garlic and wilt spinach: Toss spinach with a drizzle of olive oil and a pinch of salt; wilt in a hot skillet 2 minutes until collapsed. Squeeze out excess water — wet spinach steams the crust. Set aside.
Make garlic béchamel: Melt butter in a saucepan over medium heat. Cook minced garlic 1 minute until fragrant but not brown. Whisk in flour 1 minute, then milk in steady streams until smooth. Simmer until thick enough to coat a spoon. Off heat, stir in half the parmesan, salt, pepper, and Italian seasoning. Cool 5 minutes — hot white sauce melts raw dough.
Preheat stone to 500°F: Heat pizza stone or steel at 500°F at least 40 minutes. Tear mozzarella and measure ricotta while the oven saturates.
Stretch and white-sauce the pies: Stretch dough to 12–14 inch rounds with a ½ inch rim. Spread a thin layer of garlic white sauce — you should still see dough in spots. Top with mozzarella, sliced chicken, wilted spinach, ricotta dollops, and remaining parmesan.
Bake until golden and set: Bake 11–14 minutes until cheese browns in spots and the underside is crisp. White pies need color on top and bottom — pale centers mean underbaked dough. Rotate once if the back of the oven runs hot.
Rest and serve white garlic chicken: Rest 2 minutes, then cut into 8 slices per pie. White Garlic Chicken Pizza — creamy sauce, roasted garlic flavor, chicken and spinach. Not red-sauce night; keep backup pies on racks at 200°F.

Tonight's spread

Cut pies into hall slices (8 per pie minimum) and fan on sheet trays.
Keep a fresh pie warming in the oven — pizza dies fast on the counter.
Line up White Garlic Chicken Pizza on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.
Pull chicken at 160°F and let carryover hit 165°F — dry breast ruins crew morale.

Substitutions

Chicken thighs ↔ breasts (thighs forgive overcooking on the flat-top).

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.

Pizza stone or steel
Peel or inverted sheet pan
Large sheet trays
Instant-read thermometer
Aluminum foil