Dissolve yeast in warm water in a bowl.

Combine flour, olive oil, salt, and sugar in a mixing bowl.

Add yeast water to the dry ingredients and mix to form a ball of dough.

Knead the dough by hand for 5-10 minutes, or use a mixer with a kneading attachment for 2-3 minutes, or use a bread machine.

Rub olive oil around the dough, place in a large bowl, and cover with plastic wrap.

Place in a warm area to rise for at least 30 minutes.

Melt 8 tablespoons of butter in a large skillet.

Add minced garlic and sauté until fragrant, about 1-2 minutes, over medium heat.

Add flour and stir until it forms a thick paste.

Add white wine (optional).

Whisk in half-and-half and cook over medium heat until the sauce thickens.

Add parmesan cheese and the remaining 2 tablespoons of butter, stirring until melted.

Season with salt and pepper.

Add thawed and drained spinach, stirring until evenly distributed and heated through.

Set the Alfredo sauce aside.

Preheat oven to 400°F.

Roll out the dough to fit a pizza stone or baking sheet, curling the edges to form a crust if desired.

Spoon a very thin layer of Alfredo sauce onto the dough.

Bake in the oven for 15 minutes, or until the dough is almost fully cooked.

Remove from oven, place shredded cooked chicken and sliced roma tomatoes on top.

Cover with more Alfredo sauce.

Return to the oven for another 10 minutes, or until the dough is fully cooked.

Let cool slightly, slice, and enjoy.