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1
Combine warm water, yeast, and honey; let sit 5 minutes to dissolve and activate yeast.
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2
Stir together yeast mixture, water, olive oil, salt, and 1 cup flour; gradually add remaining flour, stirring, until dough comes together; knead (a KitchenAid stand mixer works well) for 10 minutes until soft, smooth, and elastic.
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3
Turn dough into an oiled bowl; cover and allow to rise at room temperature for about 45 minutes or until doubled.
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4
Preheat oven to 450 (you may optionally preheat your pizza stone for a crispier crust) and sprinkle pizza stone lightly with cornmeal; set pizza stone aside.
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5
Punch down dough; turn dough onto a lightly floured surface; press dough out thinly into a circular shape; lift and transfer dough onto prepared pizza stone; press dough outward until it covers the pizza stone; using your fingers form a ridge around the outer edge.
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6
Parbake pizza crust for 3-4 minutes.
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7
Meanwhile, combine ricotta and mozzarella cheeses, alfredo sauce, garlic, salt and pepper; stir to blend well.
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8
Remove parbaked pizza crust from oven and pat down any overly-puffed-up spots using with the palm of your hand or a clean kitchen towel; spread sauce evenly over surface of pizza crust.
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9
Top pizza first with spinach, then with chicken, then with artichokes and sundried tomatoes, and finally with an even sprinkling of parmesan cheese.
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10
Return pizza to oven and bake and additional 15-18 minutes until crust is golden-brown and cheese is melted and just beginning to brown; remove pizza from oven and let stand a couple minutes before slicing ~ Enjoy!
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11
NOTE: Please don't hesitate to use a Boboli or other prepared pizza crust if you're short on time!
