Heat a large skillet over medium heat and add the olive oil. Once hot, add the onion, mushrooms, red bell pepper, and a pinch of salt and pepper to taste. Saute for about 7-10 minutes, stirring occasionally, or until the mushrooms are cooked through and the onion and bell pepper is tender. Set aside.

Heat a small saucepan over medium heat and add the butter. Once the butter is melted, add the minced garlic and saute for about 2 minutes. Stir in the heavy cream.

Once the heavy cream comes to a simmer, remove from the heat and stir in the grated parmesan cheese and 1 cup of the shredded cheddar one handful at a time until completely combined and the sauce has thickened up. Set aside.

Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper and place the prepared crust on the baking sheet.

Spoon desired amount of the alfredo sauce over the pizza crust followed by the remaining shredded cheddar, cooked chicken, and the cooked veggies.

Bake for 10 minutes or until the cheese is bubbly and melted. Let cool for about 5 minutes before slicing and serving.