Prepare the pizza base: Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it inside the oven to heat up as well. Lightly flour your work surface, roll out the pizza dough into a 12-inch circle, and transfer it to a parchment-lined baking sheet or a pizza pan. Brush the dough lightly with olive oil to keep it from drying out during baking.

Spread the Alfredo sauce: Using the back of a spoon, spread the Alfredo sauce evenly over the dough, leaving about 1 inch of crust around the edges. Don’t overload it—just a generous, creamy layer will do. The sauce will thicken slightly as it bakes and blend beautifully with the melted cheese.

Add the toppings: Scatter the cooked chicken pieces evenly across the sauce. Add the sliced onions and baby spinach leaves if you’re using them. Sprinkle garlic powder, Italian seasoning, salt, and pepper over the top for flavor.

Load on the cheese: Sprinkle shredded mozzarella evenly, followed by a dusting of grated Parmesan for that rich, cheesy finish. Make sure the toppings are spread to the edges for even melting and golden bubbles.

Bake the pizza: Place the pizza in the oven and bake for 15–20 minutes, or until the crust turns golden brown and the cheese is bubbly and slightly crisp on top. If you’re using a pizza stone, it might cook a few minutes faster. Keep an eye on it in the last few minutes to avoid over-browning.

Garnish and serve: Once baked, remove from the oven and let it rest for 2–3 minutes. Sprinkle freshly chopped parsley on top for color and freshness. Slice and serve warm, enjoying that creamy, cheesy, and garlicky aroma that fills the kitchen.