Preheat the oven to 475°F. On a lightly floured surface, roll or stretch the dough for one large pizza to your desired size and transfer it to a pizza pan or baking sheet.

Make the white garlic sauce: In a small saucepan over medium heat, melt 2 Tablespoons butter.

Whisk in 3 Tablespoons all-purpose flour until smooth and cook, stirring, about 2 minutes.

Gradually whisk in 1 1/4 cups milk and cook, whisking, until the sauce has slightly thickened (a few minutes).

Stir in salt and freshly ground black pepper to taste, 2–3 cloves minced garlic, and 2 Tablespoons finely chopped fresh basil.

Mix in 1/2 cup freshly grated parmesan cheese and stir until the cheese has melted. Remove the sauce from the heat; it will thicken as it stands. Let it cool 1–2 minutes so it is easier to spread.

Pre-bake the prepared pizza crust in the preheated 475°F oven for 5 minutes. Remove the crust from the oven.

Spread an even, smooth layer of the white garlic sauce over the pre-baked crust.

Evenly sprinkle 1 cup shredded mozzarella cheese over the sauce.

Top the pizza evenly with the diced cooked chicken breast, diced tomato, 1/2 cup sliced fresh mushrooms, 1/4 cup chopped red or green onion, 1/2 cup chopped artichoke hearts, and 1 cup fresh spinach leaves.

Return the pizza to the 475°F oven and bake 10–12 minutes more, or until the crust is golden brown and the cheese is melted and bubbly.

Remove the pizza from the oven, let it rest 2–3 minutes, slice, and serve.