In a large bowl, combine 1 cup of the flour with the yeast, sugar, and salt. Pour in the warm water (105°-115°F) and 4 tablespoons corn oil, then mix for about 1 minute until combined. Gradually add the remaining 1 1/4 cups flour, mixing until a soft dough forms. Knead the dough for 4 minutes until it becomes smooth and slightly elastic, then let it rest for 10 minutes—this resting period allows the gluten to relax, making the dough easier to stretch and shape.

While the dough rests, prepare the chicken: cut the breast into 1/2-inch cubes and toss with blackened seasoning and garlic powder. Heat 1/2 tablespoon corn oil in a skillet over medium-high heat until shimmering, then add the seasoned chicken and cook for 4-5 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and let it rest for 3-5 minutes—I find this resting period helps the chicken stay juicier and prevents it from drying out further during baking.

Preheat your oven to 425°F and lightly grease a pizza pan or baking sheet. After the dough has rested, turn it out onto a lightly floured surface and gently stretch it into a circle roughly 10-12 inches in diameter, then transfer it to your prepared pan. The dough should be thin enough for a crispy crust but thick enough to support the toppings without tearing.

Spread the alfredo sauce evenly over the dough, leaving a small border around the edges for the crust. Layer the rested chicken over the sauce, then scatter the roughly chopped spinach and halved cashews on top—I like to distribute the cashews evenly so you get a little crunch in every bite. Top everything with the mozzarella cheese, then finish with a light sprinkle of grated parmesan. Place the pizza on the bottom rack of your preheated oven and bake for 12-15 minutes until the cheese is melted and bubbly and the crust is golden brown.