Preheat your oven to 450°F (232°C). Roll out the pizza dough on floured surface to ¼ inch thickness and transfer to a preheated baking stone or parchment-lined baking sheet.

In a medium saucepan, combine heavy cream and freshly grated Parmigiano-Reggiano over medium heat, stirring for about 5–7 minutes until the sauce thickens.

Season chicken in a skillet over low heat for 3–5 minutes if pre-cooked, or sauté fresh chicken until fully cooked in 6–8 minutes, then cut into pieces.

Spread the alfredo sauce over the pizza dough, layer seasoned chicken, and top with mozzarella and provolone cheese.

Bake for 12-15 minutes until the edges turn golden brown and cheese is bubbling.

Remove from oven and let cool for 5 minutes before slicing and serving warm.