Add to a large bowl your warm water, yeast, and sugar. Stir and mix together. 

Allow your yeast to proof for about five minutes.

After five minutes, add in your flour, olive oil, and salt. Mix together until fully incorporated. 

Knead with the dough hook for about five minutes on medium speed if using a stand mixer. 

If using your hands, transfer the dough ball to a lightly floured flat surface and knead for about 10 minutes. 

Transfer your dough ball to your Instant Pot, lightly oiled on all surfaces your dough will touch. 

Cover and close your sealing valve. 

Turn your Instant Pot on to the yogurt setting for 1 hour. It should double in size.

Once the dough has doubled in size, remove from the pot and divide into four sections ready to make 4 bases. 

When ready to cook your pizza, preheat your oven to 425°F.

Turn your Instant pot onto saute mode. On a pressure cooker this can also be called the browning button. 

Add your butter into the inner pot. Once melted add in your garlic, Italian seasoning, salt and pepper. Whisk together and allow them to saute together for about one minute.

Add your flour. Whisk well and saute for a further two minutes.

Add in your cream, continuously stirring for three minutes. The sauce will start to thicken. Turn off the saute button and pour the alfredo sauce into a glass container ready to place on your pizza. 

After splitting your pizza dough into four sections, roll your dough using a rolling pin. 

Each pizza base should be around 10 to 11 inches in diameter. Transfer your pizza dough to a cookie sheet, or pizza pan.

Top your pizza with the homemade Alfredo sauce, smearing evenly and leaving space on the edges for the crust.

Add your chicken, spinach, and bacon. Top with your mozzarella cheese and Parmesan cheese. 

With your oven preheated to 425°F, place your Chicken alfredo pizza in the oven for 12 minutes or until golden brown

Slice your pizza and serve! Enjoy!