1. In a small bowl, combine the warm water, sugar, and yeast. Stir to dissolve and let it sit for about 5 minutes, until the mixture is foamy.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil. Stir to combine until a dough forms.
3. Knead the dough on a floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for 1-1.5 hours, or until it has doubled in size.
5. Once the dough has risen, punch it down and roll it out into a 12-inch circle on a floured surface. Transfer the dough to a greased pizza stone or baking sheet.

For the White Garlic Sauce:

1. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant.
2. Stir in the heavy cream and milk, and bring to a simmer. Reduce the heat and cook for 3-4 minutes, until the sauce thickens slightly.
3. Add the Parmesan cheese, oregano, and black pepper, and continue to cook for 2-3 more minutes until the sauce is creamy and smooth. Taste and adjust seasoning with salt if necessary.
4. Remove from heat and set aside.

Assembling the Pizza:

1. Preheat your oven to 475°F (245°C).
2. Brush the pizza dough with olive oil to prevent it from getting soggy.
3. Spread a generous amount of white garlic sauce over the pizza dough, leaving a small border around the edges.
4. Sprinkle the shredded chicken evenly over the pizza, followed by the mozzarella cheese and provolone cheese.
5. Bake the pizza for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
6. Remove the pizza from the oven and sprinkle with fresh parsley and optional crushed red pepper flakes for some added heat.