Easy White Pizza

This easy homemade white pizza features a creamy roasted garlic sauce, chicken, spinach, and melty mozzarella—all on a simple Greek yogurt crust!

Course Main Course

Cuisine Italian

Prep Time 20

Cook Time 20

roasting garlic 30

Total Time 30

Servings

Calories 717kcal

Cost $10

4 tablespoons +1 teaspoon olive oil divided
1 head of garlic
1 cup plain nonfat Greek yogurt
1 1/2 cups whole wheat flour
4 tbsp all purpose unbleached flour
2 cups milk warmed. The higher the fat content the better, but any milk works, including nut milk or milk substitutions.
1 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
1 1/2 cup cooked chicken diced (I used left over rotisserie)
1 1/2 cups spinach
2 cups mozzarella shredded off the block
2-3 tablespoons cornmeal for the pizza pan to prevent sticking.

Get Recipe Ingredients

Preheat oven to 400.
Cut the top off the head of garlic so it still remains in tact. Drizzle 1 teaspoon or so olive oil over top, wrap in foil and place in the oven for 35-40 minutes. Remove and cool, then squeeze out the garlic, it should be like a paste.
1 head of garlic
Combine yogurt and 1 1/2 cups wheat flour in a stand mixer with the dough attachment and stir until combined well (alternatively, you can stir by hand).
1 cup plain nonfat Greek yogurt, 1 1/2 cups whole wheat flour
Roll dough into a circle about 1/4 inch thick. Prick with fork and bake on a pizza pan at 400° for 10 minutes.
While the crust is baking, over medium heat, whisk 4 tbsp olive oil and 4 tbsp flour until it bubbles. Add warmed milk a little at a time, constantly whisking to blend. It will thicken after each addition. When all milk is added, add roasted garlic, salt, pepper and nutmeg, continue to whisk until the mixture is well blended and thickens up, about 5 minutes.
4 tablespoons +1 teaspoon olive oil, 4 tbsp all purpose unbleached flour, 2 cups milk, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp nutmeg
Spread 1 cup white sauce over pizza crust. Add chicken, spinach, and cheese. Bake for 10 minutes, serve immediately.
1 1/2 cup cooked chicken, 1 1/2 cups spinach, 2 cups mozzarella

Be sure to read the post for helpful hints and details to making this recipe.

Let your mixer do the work – If you have a stand mixer with a dough hook, it makes mixing the crust super easy. Just toss in the ingredients and let it go.
Grate like a pro – Mozzarella is soft, which can make it tricky to grate. Pop it in the freezer for about 15 minutes first and it’ll shred much easier.
More sauce = more possibilities – This recipe makes more white sauce than you’ll need for one pizza. Use the extra for pasta, drizzle it over roasted veggies, or save it for dipping breadsticks (trust me, it’s worth it).
Don’t skip the fork-prick. Giving the crust a few pokes before pre-baking helps it stay flat and bake evenly—no big bubbles here!
Warm milk matters. Adding cold milk to a hot roux can cause clumps. Warming the milk first helps the sauce come together silky smooth.
Prevent sticking. Place some cornmeal on your pizza pan before adding the pizza, this will prevent it from sticking to the pan.
Make it ahead. You can roast the garlic and prep the sauce a day or two ahead. Just store the sauce in the fridge and give it a quick stir before using. I recommend warming it up a bit too, it will be thick when it's cold.
Customize your toppings. While chicken and spinach are a great combo, feel free to add mushrooms, caramelized onions, or even artichokes. I love adding Feta crumbled cheese as well. White pizza is super versatile!