Preheat oven to 450°F. Prepare a baking sheet with parchment paper or silicone mat, then sprinkle lightly with cornmeal to prevent sticking.

Make white sauce: Melt butter in small saucepan over medium-low heat. Add minced roasted garlic and sauté for 1 minute until fragrant but not browning.

Stir in flour and cook 1-2 minutes, whisking constantly to create a light roux. This eliminates raw flour taste.

Gradually whisk in milk and half-and-half, adding about ¼ cup at a time to prevent lumps. Add salt and black pepper. Cook 3-4 minutes, stirring continuously until sauce thickens enough to coat the back of a spoon.

Remove from heat and stir in Parmesan cheese until smooth and creamy. The residual heat will melt the cheese perfectly.

Roll room-temperature pizza dough into 12-inch circle on prepared baking sheet, keeping edges slightly thicker for proper crust border.

Spread white garlic sauce evenly over dough, leaving ½-inch border for crust. Top with shredded chicken, diced red onion, and mozzarella cheese.

Bake 14-17 minutes (14 for thin crust, 17 for thicker) until crust is golden brown and cheese is melted and bubbly. Watch carefully after 12 minutes.

Remove from oven and immediately sprinkle with fresh thyme, oregano, and parsley for maximum flavor and color contrast. Slice and serve hot.