Roasted Chicken Pizza with Shallot-Thyme White Sauce

Pizza before cooking and ready to eat...yummy!

I’ve said it before and I’ll say it again…I really do love pizza. Whoever invented it has my eternal gratitude. It’s so versatile, easy and fun to make. Whether savory or sweet, fully cooked in the oven, or a cooked crust with “raw” toppings, it’s all good. I mean, what’s better for a quick and tasty meal than concocting a sauce—or no sauce at all—customizing your toppings to taste and cheese…must….have….cheese—then popping it into the oven and only minutes later, pulling out the finished product? Okay, eating it…eating it is better. Continue reading