The base is a classic white sauce. So, while the dough was rising, I took about 1/4 cup of olive oil and added thyme, minced garlic, oregano, basil, salt, and pepper to steep for awhile. Al of the ingredients were added to personal taste.
Then, coated a chicken breast with olive oil and seasoned with thyme, granulated garlic, basil, and oregano. The breast was grilled to an internal temperature of 160 F, brought inside to rest for about 10 minutes, then diced into bite sized pieces. Now time to build the pie.
Hope stretched out the dough, then I spread the white sauce all over the skin, including the crust. Next up was a layer of shredded mozzarella, followed by the chicken, sun dried tomatoes that had been packed in oil, sliced almonds, thinly sliced red onion, and a light sprinkling of dried parsley.
The pizza was slid into my hot pizza oven, lets say about 700 F, to cook for about eight minutes with a 180 degree flip halfway into the bake time.
Next, bring the pie inside and devour.
Good stuff and a fair recreation of one of my favorite pizza pies in town. Now, if I get a craving for this pie, no need to drive 40 miles to get a fix. Now, I just have to work on that French Onion Soup...
Thanks for stopping by,