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.
Roast the Garlic: Preheat oven to 400 degrees F. Cut the top off of garlic bulb and place on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 30 - 40 minutes until fragrant and soft. Cool and squeeze cloves from garlic skin. Reserve into a bowl until ready to use.
Caramelize the onions: In a medium skillet melt butter. Add onion and caramelize over medium-low heat until golden in color. Do not rush this process.
Make the white sauce: In a saucepan melt butter. Add flour and stir continuously until the mixture becomes light brown. Slowly whisk in milk and the half and half then adding mashed roasted garlic and pepper. Stir but do not boil.
Add Parmesan cheese and stir, combining well.
When ready to make the pizza: Preheat oven to 450 degrees F.
Roll out the pizza dough to ¼ - ½-inch thickness. (This will create a thicker crust). Transfer to a baking sheet sprinkled with cornmeal.
Add white sauce and spread to within ½ - 1-inch of crust edge.
Add cooked, shredded chicken and caramelized onions on top of sauce.
Evenly sprinkle shredded mozzarella cheese over top of the pizza.
Bake in a preheated oven for 20 to 25 minutes or until the crust is golden. This could be more or less depending on how thick you roll your crust.