• Preheat your oven to 450°F and place a pizza stone in the center to heat up while you prepare the pizza toppings (let it heat for at least 30 minutes).

To make the alfredo sauce:

• Melt the butter in a medium saucepan over medium-low heat. Add the flour and cook for 30 seconds, then stir in the garlic and cook for another 30-60 seconds, just until the mixture is lightly browned and aromatic.
• Slowly whisk in the heavy cream and milk, stirring continuously until the sauce thickens. Once thickened, remove from the heat and mix in the Parmesan cheese. Season with salt and pepper to taste, then cover to keep the sauce warm.

To assemble pizza:

• On a floured piece of parchment paper, flatten, stretch, and shape the pizza dough into a 13-inch circle, leaving the outer edge slightly thicker for the crust. For a fluffier crust, let the dough rest for 10 minutes.
• Pour half of the white sauce onto the dough, then spread it evenly using the back of a spoon, leaving about a 1-inch border around the edges. Add the shredded chicken on top of the sauce, followed by the remaining sauce drizzled evenly over the chicken.
• Sprinkle Mozzarella cheese evenly over the pizza, then brush the outer crust with olive oil. Using a pizza peel, transfer the pizza to the preheated pizza stone and bake for 15 minutes, until the crust turns golden brown.
• Once baked, remove the pizza from the oven, sprinkle with parsley, slice with a pizza cutter, and serve warm.