More Than a Vegetable Pizza - butter

Method

• Preheat oven to 500 degrees F.
• Make white sauce: Melt butter in a sauce pan and cook minced shallot until softened.
• Add minced garlic and cook for 1 minute.
• Add flour and stir until blended.
• Stir in broth and cream.
• Once heated through, add 3/4 cup gruyere and 1/4 cup parmesan to the sauce.
• Stir until melted.
• You may add more cream if the sauce is too thick.
• Add pinch of salt, pepper and nutmeg.
• Remove from heat.
• Prepare the toppings: Cook chicken, then cube.
• Cook bacon in a cast iron skillet, remove bacon and wipe out most of the grease.
• Let bacon cool, then crumble.
• Drizzle 3 tablespoons olive oil into the hot cast iron skillet and sprinkle corn meal evenly over the pan.
• Carefully press the dough onto the hot skillet.
• Cook in the oven for 4 minutes.
• Slice tomatoes and artichoke hearts.
• Trim bottoms off asparagus then cook in 1/2 inch of water for 3 minutes in the microwave.
• Remove pan from the oven.
• Spread the cheese sauce over the dough.
• Top with chicken, bacon, remaining cheeses, tomatoes, artichokes and asparagus spears.
• Drizzle with the remaining olive oil and season with salt and pepper.
• Cook for 7 minutes, then put under the broiler for 2 minutes.
• Remove and cool for 2-3 minutes.
• Slide pizza out of the pan and cut into 8 slices.