1/4 cup Parmesan cheese - freshly grated

Earlier in the day, cut 1/4" off top of a large head of garlic, remove outside papery covering and drizzle 1/2 Tbsp. of olive oil over top of garlic head. Sprinkle with a bit of salt and pepper and wrap in heavy duty foil. Bake at 350°F. for 45 minutes, or until garlic is tender. Let cool; squeeze soft garlic into a small dish. Mash with a fork and set aside.

* Prepare alfredo sauce as directed on package, except OMIT the 1/2 cup water. Let sauce cool. When cool, add the lemon liquid from the sautéed chicken (see below) and whisk in. The sauce should be extra-thick to spread on the pizza dough.

Sprinkle thinly sliced chicken with salt and pepper. Heat olive oil in nonstick skillet until hot; add chicken. Sauté for about 30 seconds over high heat; add lemon juice and stir until chicken slices are cooked through and no pink remains, about 2-3 minutes. With slotted spoon, remove chicken to a bowl, and mix with squeezed roasted garlic. Reserve lemon liquid/sauce to add to alfredo sauce.

Preheat oven to 425°F. Remove pizza dough and spread onto a cookie sheet sprayed with cooking spray. Prebake crust at 425°F. for 6 minutes, or until lightly browned. Remove from oven and turn heat down to 375°F.

Thinly spread about 1/2-3/4 of lemon alfredo sauce on pizza to within 1/4" of crust's edge. Top with chicken/roasted garlic mixture. Place small broccoli flowerets throughout pizza, and sprinkle with shredded fontina cheese and grated Parmesan cheese. Return pizza to oven and bake for an additional 6-10 minutes as directed on pizza dough package, or until crust is golden brown. Let sit for a few minutes, then cut into 4 pieces and serve.