In a medium saucepan over medium heat, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour and cook for about 1 minute until golden. Gradually pour in 1 cup of milk while whisking continuously to avoid lumps. Cook until the sauce thickens, around 3-5 minutes. Stir in the roasted garlic until well combined.

Set your oven to 475°F (245°C) and allow it to preheat for at least 15 minutes, placing a pizza stone inside if using.

On a lightly floured surface, roll out your store-bought pizza dough into a round shape, about 12 inches in diameter. Transfer the dough to a pizza peel or lined baking sheet. Spread the white sauce over the dough, leaving a small border. Layer the shredded chicken, sprinkle with mozzarella, and finish with thyme and parsley.

Carefully slide the assembled pizza onto the pizza stone or place the baking sheet in the oven. Bake for 12-15 minutes until the crust is golden and cheese is bubbly.

Once baked, remove the pizza from the oven and let it cool for about 5 minutes before slicing into wedges.