Amanda Shaw

Kingston, TN

Creative Creations

COVERED BRIDGE PIZZA

Yields 8 slices

1    Mama Mary’s 12 inch Gourmet Pizza Crust

Olive oil to mist the crust

3    tablespoons unsalted butter, divided

6    ounces sliced Portabella mushrooms, sautéed

4    chicken strips, seasoned and thoroughly cooked

8    ounces bacon, divided

1    small onion, thinly sliced

1    tablespoon soy sauce

1    small onion, finely diced

3    large egg yolks

1/2    cup heavy cream

3/4    cup Parmesan Cheese, grated

2    Roma tomatoes, peeled and sliced thin

8    ounces Provolone Cheese, shredded

1/4    cup fresh basil, thinly sliced



Preheat oven to 450° F.  Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges do not hang over the pan or touch the oven wall.  Mist the crust with olive oil, set aside.



In a medium non-stick skillet add 1 tablespoon butter, add the sliced mushrooms and sauté until mushrooms are soft, and set aside.



Wipe out the skillet, heat 1 tablespoons butter, add the chicken strips sauté, until meat is no longer pink, season with salt and pepper; drain and cool.  When cool enough to handle shred the chicken and set aside.



In a medium non-stick skillet cook 4 ounces of bacon until crisp, drain, crumble bacon, set aside, and discard the grease. 



Wipe out the skillet heat 1 tablespoon butter, add the thinly sliced onion and soy sauce; continue cooking until onions are caramelized and brown in color.  Set aside.



Dice the remaining 4 ounces of bacon, wipe out the same skillet, add the bacon, sauté until half cooked; add the diced onion, cooking until the onions are translucent.  Drain off half the grease, leaving no more than 1 tablespoon bacon grease in the pan.

In a small bowl using a wire whisk whip the egg yolks and heavy cream together, pour into the bacon mixture along with the Parmesan Cheese and stir over medium heat until thick; do not boil.  Spread the sauce over the crust, top with mushrooms, caramelized onion, shredded chicken, crumbled bacon, tomato slices, Provolone Cheese ending with basil leaves.



Reduce oven temperature to 425° F.  Keeping pizza on the pan bake for 10 minutes.

To crisp the crust remove from the parchment-lined pan and place directly on the oven rack for 3 additional minutes or until desired crispness.



Cool before slicing.