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For the Alfredo Sauce:
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Melt butter in a medium, non-stick saucepan over medium heat.
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Add cream cheese and garlic powder, stirring with wire whisk until smooth.
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Add milk, a little at a time, whisking to smooth out lumps.
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Stir in parmesan and pepper.
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Remove from heat when sauce reaches desired consistency.
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Sauce will thicken rapidly, thin with milk if cooked too long.
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For the Pizza:
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For the crust, you can use your own recipe or store bought or you can check out my pizza dough recipe by clicking on the related link.
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Preheat your oven to 400 degrees.
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Heat 1 Tablespoon olive oil in a non-stick skillet to medium-high heat.
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Sprinkle chicken breast generously with kosher salt and pepper.
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Cook chicken breast in skillet until no longer pink in the middle, about 8-10 minutes.
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Once cooked, allow to cool and then slice into bite-size pieces.
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Set aside for later.
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Spread the alfredo sauce over the pizza dough, leaving about 1/2 inch around the outside edge for the crust.
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Sprinkle sauce with oregano, basil, thyme, salt and pepper.
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Spread the baby spinach leaves evenly across the pizza.
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Arrange the onion slices and sliced chicken over the spinach.
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Top with mozzarella slices.
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Place the pizza into the oven and bake for 8 to 10 minutes or until the crust edges are golden and the cheese is melted.
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After taking the pizza out of the oven, allow it to cool for a few minutes so that the cheese has time to set.
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Slice pizza and serve.
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Enjoy!
