
Blackened Chicken Pizza (Paula Deen)
3 teaspoons blackening seasoning, divided (found on the spices aisle)
1 boneless, skinless chicken breast, pounded to 1/4 in. thickness
4 tbs. butter, divided
4 cloves garlic, minced
1 shallot, minced
2 tbs. all purpose flour
1/4 cup white wine
3/4 cup milk
2 tbs. chopped fresh basil
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup fresh spinach leaves
8 slices of bacon, cooked and crumbled
1 cup grated Parmesan cheese.
Pizza crust
Sprinkle 2 tsp. blackening season evenly over chicken breast. In a large skillet, melt 2 tbsp. butter over medium-high heat. Add chicken and cook for 2-3 minutes per side until done. Remove from heat, cool and cut chicken into bite sized pieces.
In a large skillet melt remaining 2 tbsp butter over medium heat. Add garlic and shallot and cook for 2 minutes. Stir in flour, cook for 2 minutes, stirring constantly. gradually whisk in wine and milk. Continue to whisk for 4-5 minutes or until thickened. Stir in basil and remaining 1 tsp. blackening season. Remove from heat.
Preheat oven to 450.
Spread cream mixture evenly over prepared, unbaked pizza crust. Sprinkle with 1 cup mozzarella cheese. Top evenly with spinach, chicken and bacon. Sprinkle another 1/2 cup mozzarella cheese and 1 cup grated parmesan cheese over the top.
Bake for 15-20 minutes or until lightly brown.
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