Prepare your pizza dough a day ahead of time to give the dough time to cold ferment.
Begin by making the Alfredo sauce. In a large skillet, over medium heat, add the garlic and butter. Cook for 1 minute, then add the flour. Whisk until the butter and flour create a thick paste. Cook, stirring constantly, for 3 minutes.
Add the milk while still whisking to ensure no lumps form. Allow to heat and for the milk to thicken.
Once thick, add the heavy cream and salt. Remove from the heat and set it aside.
Preheat your pizza oven until the center of the stone reaches 800F.
Toss the cubed, cooked chicken with Cajun seasoning and garlic powder. Set aside.
Stretch out your dough into a 12" round. Top with Alfredo sauce, fresh mozz, and the chicken.
Place into your pizza oven and cook for 2 minutes, or until bubbly and browned, ensuring to rotate frequently as needed.
Remove from the oven and top with a drizzle of extra virgin olive oil. Serve and enjoy!