Prep: 1. Preheat oven to 450 (500 if your oven get's that hot). 2. Mince garlic. 3. Grate cheeses. 4. Cook bacon. 5. Cook chicken with a little oil and water over medium-high heat, until cooked through, about 4 minutes per side FOR SAUCE: 1. Melt butter along with garlic in a medium saucepan over medium heat. 2. Whisk in flour and cook for 1 minute, stirring constantly. While whisking vigorously, slowly pour in half and half. 3. Bring mixture just to a gentle bubble stirring constantly for about 30 seconds. 4. Remove from heat, add in Parmesan cheese, season with salt and pepper to taste then return to lowest heat and stir occasionally until ready to use. FOR PIZZA: 1. On a piece of greased and floured aluminum foil or parchment paper, roll pizza dough into a 13 to 14-inch round. 2. Transfer dough to a backing sheet. 3. Pour half of the Alfredo sauce over dough round, then use the back of a spoon to spread into an even layer coming within about 1-inch of the edge. 4. Sprinkle shredded chicken over sauce layer, then pour remaining sauce evenly over chicken. Sprinkle top evenly with mozzarella cheese then sprinkle with chopped bacon. 5. Brush outer crust with olive oil and season crust lightly with a pinch of salt. 6. Bake in preheated oven 14 - 16 minutes until crust is nicely golden (10-12 if oven is at 500). 7. Serve!
You can use milk, cream, or combination of both instead of the half and half if you prefer. This is a great way to use leftover chicken. We LOVE homemade pizza, it's faster and easier than take out. A few basic tips make this favorite really shine - http://blog.gatheredtable.com/2015/04/13/homemade-pizza-101/