White Garlic Chicken Pizza
White garlic chicken pizza starts with a prepared crust and a quick sauce of ranch dressing and minced garlic. Cooked chicken, mozzarella, a little cheddar, diced tomato, and green onion make a pale, cheesy pizza with small pops of color. Spread the sauce thinly and keep the toppings light so the center does not turn soggy.
The baking instructions are a guide for a prepared crust. If its package calls for a different temperature or timing, follow the package and start checking early.
Ingredients for White Garlic Chicken Pizza
- 1 prepared 12-inch pizza crust (about 250g)
- 1/3 cup ranch dressing (80g)
- 1 small garlic clove, finely minced
- 1 cup fully cooked chicken, chopped or lightly shredded (140g)
- 1 1/2 cups shredded mozzarella (170g)
- 1/4 cup shredded cheddar (about 30g)
- 1/3 cup diced Roma tomato (55g), seeded or blotted if very juicy
- 2 tablespoons thinly sliced green onion, divided
How to Bake White Garlic Chicken Pizza
- Preheat the oven: Heat to 425°F (220°C), unless the crust package specifies a different temperature. Set out a baking sheet or pizza pan as directed on the package.
- Mix the sauce: Stir the ranch dressing and garlic together in a small bowl.
- Prepare the toppings: Cut the fully cooked chicken into bite-size pieces. Dice the tomato and blot away excess juice if needed. Slice the green onion, reserving a pinch for serving.
- Assemble the pizza: Place the crust on the pan. Spread the sauce in a thin, even layer, leaving a narrow edge bare. Add the mozzarella and cheddar, then distribute the chicken and tomato without piling them in the center. Tuck a few chicken pieces into the cheese to help keep them from drying out. Scatter most of the green onion over the top.
- Bake: Bake uncovered according to the crust package directions. If they align with this oven setting, plan on about 12–15 minutes and begin checking around 10–12 minutes, especially for a thin crust. Remove the pizza when the cheese is melted and bubbly and the crust edge is lightly golden and firm enough to lift.
- Rest and serve: Let the pizza stand for 2–3 minutes so the cheese settles, then cut it into triangular wedges. Add the reserved green onion. For a plated serving, place one slice in front of the remaining pizza.
Choosing a Different Crust or Sauce
Homemade or refrigerated pizza dough can replace the prepared crust, but follow its own shaping and baking instructions; the prepared-crust temperature and timing may not apply.
This version uses garlic mixed with ranch dressing. For a different white pizza, use a separately cooked roasted-garlic sauce made with butter, flour, evaporated milk, and Parmesan instead of the ranch sauce. Whichever sauce you choose, use a thin layer to avoid a wet center.
Make-Ahead and Leftovers
To assemble a few hours ahead, cover and refrigerate the unbaked pizza until ready to bake. Keep the cooked chicken chilled until assembly. Refrigerate leftover pizza promptly in a covered container.
Nutrition
Approximate nutrition per serving, based on 1/4 of the pizza (4 servings): 450 calories, 29g protein, 23g fat, and 33g carbohydrates. Approximate nutrition per 100g: 245 calories, 15g protein, 12g fat, and 18g carbohydrates. Values vary with the crust, ranch dressing, and cheese used.
Equipment
- Oven
- Baking sheet or pizza pan
- Small bowl
- Knife
Ingredients
- 1 prepared 12-inch pizza crust (about 250 g)
- 1/3 cup ranch dressing (80 g)
- 1 small garlic clove, finely minced
- 1 cup fully cooked chicken, chopped or lightly shredded (140 g)
- 1 1/2 cups shredded mozzarella (170 g)
- 1/4 cup shredded cheddar (about 30 g)
- 1/3 cup diced Roma tomato (55 g), seeded or blotted if very juicy
- 2 tablespoons thinly sliced green onion, divided
Instructions
- Preheat the oven to 425°F (220°C), unless the crust package specifies a different temperature. Prepare a baking sheet or pizza pan as directed on the package.
- Stir the ranch dressing and minced garlic together in a small bowl.
- Cut the cooked chicken into bite-size pieces. Dice the tomato and blot away excess juice if needed. Slice the green onion and reserve a pinch for serving.
- Place the crust on the prepared pan. Spread the sauce in a thin, even layer, leaving a narrow edge bare.
- Top with the mozzarella and cheddar, then distribute the chicken and tomato without piling them in the center. Tuck a few chicken pieces into the cheese and scatter most of the green onion over the top.
- Bake uncovered according to the crust package directions. If the package timing aligns with this oven setting, bake for about 12–15 minutes and begin checking around 10–12 minutes, especially for a thin crust.
- Remove the pizza when the cheese is melted and bubbly and the crust edge is lightly golden and firm enough to lift.
- Let the pizza rest for 2–3 minutes, then cut into wedges and add the reserved green onion.
Tips
- Follow the crust package directions if they differ from the suggested oven temperature or timing.
- Spread the sauce thinly to help prevent a soggy center.
- Seed or blot juicy tomato before adding it to the pizza.
- Keep the toppings light and distribute them evenly rather than piling them in the center.
- Begin checking a thin crust early to avoid overbaking.
Variations
- Roasted Garlic White Sauce: Replace the ranch sauce with a separately cooked roasted-garlic sauce made with butter, flour, evaporated milk, and Parmesan.
- Homemade or Refrigerated Dough: Use homemade or refrigerated pizza dough and follow its shaping and baking instructions.