As you all know, I firmly believe that a well-made, well-thought-out pizza is, seriously, health food. If you don't drown it in cheese or frequently use pounds of preserved meats... you're golden.
Big sale on mushrooms... Some chicken breast that needed to be used... and a yard filled with tarragon and peppers...
I cleaned and sliced a pound of white button mushrooms, sautéed them in EVOO until they just started to soften, and set them aside. Then cut the tail end of a chicken breast into small dice, sautéed it in the remaining EVOO until barely pink on the inside, and set it aside...
Next I minced about 5 cloves of garlic and one dragon cayenne... sautéed until fragrant... set aside. I combined the garlic, chicken, and mushrooms, added a tablespoon of chopped tarragon and some chopped chives, covered the prepared pizza dough...
(http://www.thisoldchef.com/blog.html/basic_pizza_dough/)...
...topped it all with about 1/3 C shredded mozzarella and less than 1/4 C Parmigiano - really, no more necessary - a little dusting of coarse salt, and baked...
After you take it out to let it rest (YES, you must, at least 5 minutes), liberally sprinkle the pizza with more chopped chives and a bit more chopped cayenne...
This is reeeeeeeeeally good. Meaty mushrooms, perfect bites of chicken and cheese, and the bright heat of cayenne and herbs...
What are you waiting for?