Make the sauce: Melt butter in a saucepan over medium heat. Add garlic and cook for 30 seconds. Add cream cheese and mix until smooth. Gradually add the milk, stirring until smooth. Stir in parmesan cheese, salt and pepper. Set aside.
Prepare Pizza crust: Roll/stretch the pizza dough into a large circle. I like to pre-bake my crust for 4-5 minutes at 425 degrees F (on a pizza stone or baking sheet). Don't pre-bake if it's a thin crust pizza.
Assemble: Spoon alfredo sauce over the crust. Add a thin layer of mozzarella, then chopped chicken, more mozzarella, and then a sprinkle of extra parmesan cheese.
Bake at 425 degrees F for 8-12 minutes, until cheese is melted and bubbly.
Make ahead Instructions: Make the pizza dough several hours ahead of time and allow to rise in the refrigerator. You can also prep the alfredo sauce ahead of time and store it in the refrigerator for 1-2 days.Freezing Instructions: Freeze baked or unbaked pizza dough. Allow to thaw on the counter and top with sauce and toppings.