Ingredients:

  • 120ml heavy cream (36% fat)
  • 60g freshly grated Parmesan cheese
  • 28g unsalted butter
  • 3 cloves garlic, minced
  • 1/4 tsp ground nutmeg
  • 1 pinch kosher salt
  • 1 pinch cracked black pepper
  • 450g pizza dough
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 250g cooked chicken breast, shredded
  • 225g low-moisture mozzarella cheese, shredded
  • 30g fresh baby spinach, chiffonade

Instructions:

  1. Preheat your oven to 230°C. Place your baking sheet or pizza stone inside while it heats.
  2. Melt the 28g butter in a small saucepan over medium heat. Add the 3 cloves of minced garlic and sizzle for 1 minute until fragrant but not browned.
  3. Pour in the 120ml heavy cream and bring to a gentle simmer. Whisk constantly for 2-3 minutes until the liquid reduces slightly and feels velvety.
  4. Remove from heat and whisk in 60g Parmesan. Add the nutmeg, salt, and pepper, then stir until the sauce is completely smooth.
  5. Stretch the 450g dough into a 12 inch circle on parchment paper.
  6. Brush the edges with 1 tbsp olive oil and sprinkle with 1/2 tsp garlic powder.
  7. Par bake the naked dough for 5 minutes. Slide it into the oven (on the parchment) until the surface looks dry and slightly puffed.
  8. Spread the Alfredo sauce evenly over the par baked crust. Leave a 1 inch border for the handle of the pizza.
  9. Layer the 250g shredded chicken and 30g spinach chiffonade. The spinach will look like a lot, but it shrinks significantly in the heat.
  10. Top with the 225g shredded mozzarella. Ensure you cover the chicken pieces to keep them from drying out.
  11. Bake for 8-10 minutes. Remove when the cheese is blistered with golden spots and the crust is dark brown.