Heat the olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds, then add the spinach, a handful at a time, and saute until wilted; 4-5 minutes. Remove from heat and set aside.

Melt the butter in a medium saucepan over medium heat then stir in the garlic and cook for 30 seconds or until it becomes fragrant.

Add the flour and whisk constantly until it starts to turn a light golden color.

Pour in the milk and heavy cream and continue whisking until it starts to thicken then remove the pan from the heat.

Stir in the parmesan cheese, salt and pepper until the cheese is fully melted then let it cool a bit while you make the pizza dough. (Do not let the sauce thicken too much before stirring in the cheese as it will continue to thicken as it cools.)

Preheat the oven to 450 degrees F. Lightly grease a round pizza pan, or a sheet pan with sides, with nonstick cooking spray or brush lightly with olive oil. Set aside.

Pour warm water into a large mixing bowl of a stand mixer and stir in yeast and sugar. Let stand for 10 minutes. Mixture should become foamy.

Add flour, oil and salt to the yeast mixture and, using the dough hook attachment, mix at low speed until dough forms a smooth ball; about 5 minutes. You can also beat with a wooden spoon. Allow to rest for 5 minutes.

Press the dough into a large circle on a pizza pan or baking sheet. Roll the edges in slightly to form the crust.

Spread Alfredo sauce onto the crust. Save any leftover sauce for dipping. Spread the spinach even on top of the sauce, then sprinkle with the mozzarella.

Bake for 15 minutes, or until the crust is golden and the cheese is melted and bubbly.

Cool 5 minutes before cutting. Sprinkle with red pepper flakes and extra grated Parmesan, if desired.