Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30-35 minutes or until soft and golden.
Let it cool, then squeeze out the roasted garlic cloves and mash them into a paste.
2. Prepare the White Sauce
In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes to create a roux.
Slowly whisk in the milk, then add the Parmesan cheese, garlic powder, oregano, salt, and black pepper. Cook for another 2-3 minutes, stirring frequently, until the sauce thickens.
Stir in the roasted garlic paste and set the sauce aside.
3. Preheat the Oven and Prepare the Dough
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat as well.
Roll or stretch the pizza dough on a floured surface into your desired shape and thickness.
4. Assemble the Pizza
Transfer the dough to a baking sheet or pizza stone.
Spread an even layer of the white sauce over the dough.
Top with the cooked chicken, shredded mozzarella, and provolone cheese.
Add optional toppings like baby spinach and red onion slices.
5. Bake the Pizza
Brush the crust edges with a little olive oil for a golden finish.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
6. Serve
Remove from the oven and let cool for a minute or two.
Garnish with red pepper flakes and slice into wedges.