Spinach Chicken Alfredo Pizza

1 pizza dough ball

10 to 12 oz of sliced (¼" thick) grilled chicken breast

2 cups baby spinach (washed and dried)

1 cup grated mozzarella

2 tablespoons olive oil

Kosher salt

Alfredo Sauce -

2 tablespoons unsalted butter

1 clove garlic, minced

1 teaspoon crushed red pepper flakes

1 tablespoon flour

1 cup heavy cream

¼ cup grated parmesan

Salt (to taste)

Preheat oven and pizza stone for one hour at 500 F.

To make the sauce, melt the butter in a medium sauce pan over medium heat, and add garlic and crushed red pepper. Cook 2 to 3 minutes to combine flavors. Add the flour and mix well while cooking for 2 minutes. While stirring with a wire whisk, slowly and continuously add the heavy cream. Add a pinch of salt to taste, reduce heat and let simmer for 3 to 5 minutes, allowing the sauce to thicken. Remove from heat and set aside.

Roll out the pizza dough and brush with olive oil. Spoon about 2/3 of the sauce on the pizza. Top with chicken slices. Spoon remaining sauce over chicken slices, and sprinkle ½ of the spinach leaves over the pizza. Sprinkle the mozzarella cheese on top of the entire pizza.

Place the pizza on the pre-heated stone and bake for 8 to 10 minutes, or until crust and/or cheese starts to brown. Remove from the oven and add the remaining spinach leaves. Remove from the oven and let set for 3 to 4 minutes before slicing.