Take the chicken breast and cut into strips. Add oil and lightly salt and pepper, cover and set aside.
Place the water, olive oil and salt in a bowl. Sprinkle the yeast over the top of the water. Then sprinkle the sugar and let the mixture sit for 3-5 minutes, until yeast becomes foamy and activates.
Add flour and mix until well incorporated.
Cover and set aside to rise an hour.
Roll out the dough onto a lightly floured surface. Fold the edges like an envelope and flip the dough over so your edges are straight.
Roll the dough to about 8"x14-16" in size. Place dough in baking pan, poke holes in the dough and bake in preheated oven to 375°F for 12-15 minutes. (Really depends on your oven and how crunchy you would like it.) Once the flatbread is done baking, gently rub it with the garlic clove.
While the dough is baking, prepare the Alfredo sauce. In a small pan, over medium heat combine cream cheese, butter and whipping cream. Once the ingredients are well incorporated add the garlic powder, Parmesan cheese, a dash of salt and some grated pepper. Let simmer for about a minute and set aside.
Cook the chicken in 2 tsp of olive oil on medium heat for about 5 minutes, mix as needed. Once cooked remove from pan. In the same pan, saute the red pepper about 3 minutes or until tender.
Spread Alfredo sauce over flatbread. Add the chicken, red peppers and cheese. Bake for another 15-18 minutes at 375°F.
Add fresh basil.
Note: The amount of flour you will need will depend on the quality and brand of flour. You want the dough to be soft to touch and not stick to your hands. Start with ¾ cup flour and add as needed.