Directions:

Place pizza stone on lower rack in a cold oven. Heat oven to 500 degrees F. Bake stone for 1 hour. Reduce heat to 475 degrees F.

Meanwhile, saute mushrooms in olive oil in large skillet until browned, about 5 minutes. Stir in spinach. Season with salt and pepper. Cook and stir until spinach is wilted. Set aside.

Melt butter in small saucepan over medium-low heat. Add garlic and red pepper flakes; cook and whisk for 1 minute.

Whisk in flour until combined.

Gradually whisk in cream. Bring to a boil; cook and whisk for about 2 minutes or until thickened.

Reduce heat to low; gradually stir in 1/4 cup parmesan until melted. Remove from heat.

On lightly floured waxed paper, roll out pizza dough into a 12-inch circle, about 1/4-inch thick.

Dust pizza peel* with cornmeal; transfer dough onto pizza peel.

Spread Alfredo sauce on dough to within 1 inch of the edge.

Sprinkle with mozzarella, asiago and remaining parmesan. Top with reserved mushroom mixture, sun-dried tomatoes and artichoke hearts.

Carefully transfer to pizza stone. Bake for 10 to 12 minutes or until cheese is bubbly and crust is golden brown. Remove pizza from oven; transfer to cutting board. Cool slightly before cutting.