Blackened Chicken Alfredo Flatbread Pizza

Combine water, sugar, yeast, and 2 tablespoons of vegetable oil in the work bowl of a large stand mixer fitted with a dough hook. Mix on low speed for several seconds to blend the ingredients. Stop the mixer and add flour and salt. Resume mixing on low speed until the flour mixture is fully incorporated with the yeast mixture; increase speed to medium-low and machine-knead the dough until it becomes smooth and elastic, approximately 10-12 minutes. Periodically sprinkle flour onto the dough to prevent sticking.

Form a ball with the dough and place it in an oiled bowl; turn the dough over several times to coat the surface evenly. Cover the bowl with a towel and position in a warm environment, allowing it to rise until doubled in size, 30 minutes to 1 hour.

Fry bacon slices in a large skillet over medium-high heat until they are evenly browned, about 10 minutes; drain on a paper towel-lined plate and allow to cool. Chop the cooked bacon into smaller pieces and set aside.

Melt butter in a saucepan over medium-low heat. Cook garlic in the melted butter until fragrant, about 1 minute. Stir cream into the butter mixture and whisk with egg yolks until smooth. Add Parmesan cheese, Romano cheese, and nutmeg to the mixture; season with salt to taste. Bring the sauce just barely to a simmer over low heat; cook and stir at a simmer until cheeses have melted and sauce has thickened, 3-5 minutes. Remove from heat and set aside.

Preheat the oven to 350 degrees F (175 degrees C).

Combine paprika, cayenne pepper, cumin, thyme, 1/8 teaspoon of salt, white pepper, and onion powder in a bowl. Rub one side of each chicken breast thoroughly with the spice mixture. Heat 1 tablespoon vegetable oil in a skillet over high heat. Sear the chicken breasts, seasoned sides first, in the hot oil until the spices are almost black, about 1 minute per side; transfer to a baking sheet.

Bake the chicken breasts in the preheated oven until they are no longer pink in the center and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 5-10 minutes; set aside.

Roll out the pizza dough on a floured work surface and shape it into a crust on a large pizza stone or heavy baking sheet. Poke several holes in the crust with a fork to help it release steam.

Bake the crust in the oven until it is very lightly cooked, 5-7 minutes. Remove from oven and spread a layer of Alfredo sauce over the crust. Spread mozzarella cheese in an even layer over the sauce. Slice the blackened chicken breasts and arrange them over the mozzarella cheese. Sprinkle pizza with spinach leaves and chopped bacon. Top with 3 tablespoons of Parmesan cheese.

Return the pizza to the oven and bake until the mozzarella cheese is melted and browned, 15-20 minutes. Sprinkle pizza with chopped Roma tomatoes before serving.