This recipe is from the post Roasted Chicken with Shallot-Thyme White Sauce.
Note: Don’t use a whole wheat crust!
1 Tablespoon olive oil
1 large shallot minced
1 Tablespoon fresh thyme leaves, minced
1/3 cup creme fraiche
1/4 cup grated fresh Parmesan cheese, divided
Salt and pepper to taste
1 Pre-cooked 14 inch pizza crust, plain, not whole wheat
1/2 breast of roasted chicken, torn into bite sized pieces (about 2 cups)
1 large tomato, sliced thinly and patted dry
4 ounces small mozzarella balls, cut into quarters
1/8 cup shredded fresh basil leaves
Preheat oven to 450F degrees. Heat the olive oil in a small saucepan over medium low heat. Add the shallots and cook, stirring frequently, until they are soft and lightly caramelized. Add the fresh thyme and stir to release it’s essence, then add the creme fraiche and lower the heat to low. Stir until the creme fraiche has melted and the mixture is just about to simmer, season with salt and pepper and turn off the heat. Stir in half of the Parmesan cheese (about 1/8 cup) until melted.
Spoon 3 heaping tablespoons of the sauce onto the crust and spread evenly, leaving 1/2 inch of border around the crust. Layer the remaining ingredients evenly in the following order: the chicken, then tomatoes, basil, mozzarella and the remaining 1/8 cup of Parmesan cheese. Place in a 450 degree oven on a pizza stone and cook for about 12 minutes or until golden brown and bubbly on top. Cut into six wedges and serve.
Recipe ©2011 Betsy Burts. All reproduction rights reserved.