Preheat your oven to 350°F (175°C) or air fryer to the same temperature.

In a medium saucepan, combine the heavy whipping cream, chicken broth, minced garlic, Italian seasoning, grated Parmesan cheese, and black pepper. Stir continuously for 5 minutes until smooth.

In a small bowl, mix together the all-purpose flour and water to create a slurry. Whisk into the bubbling sauce and stir until thickened for 2-3 minutes.

Spread 3 tablespoons of the creamy Alfredo sauce over each pita bread, then layer with cooked chicken, sun-dried tomatoes, torn spinach, and top with shredded mozzarella.

If using an oven, place pizzas on a greased baking sheet and bake for 10-12 minutes. For the air fryer, cook one pizza at a time for 5-6 minutes.

Let cool slightly before slicing and serve warm with any leftover Alfredo sauce.