Preheat oven to 500°F. If you're equipped with a pizza stone, let it preheat for approximately 30 minutes.
Roll or gently stretch out your pizza dough into a large circle. If you don’t have a pizza stone, place the stretched dough on a baking sheet lined with parchment paper. If you do have a pizza stone, lightly dust a pizza peel with semolina flour and place the stretched dough on it.
1 pound pizza dough, Semolina flour
Spoon the Alfredo sauce on top of the pizza dough, spreading it generously while maintaining a 1-inch border around the edges.
½ cup Alfredo sauce
Sprinkle on mozzarella and Parmesan cheese. Add chicken, mushrooms, spinach, bacon, or a mix if you like. Don’t let the toppings exceed 2 cups in total.
1 cup freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese, 1 cup shredded cooked chicken, 2 cups sliced mushrooms, 1 cup spinach, 8 slices cooked bacon
Bake for 6-9 minutes, until the crust is golden and the cheese is bubbly and melted.