A few tablespoons Bone Suckin’ Sauce (depends on how sauce you like your pizza. I like mine saucy)
2 cloves garlic, minced
1 tablespoon olive oil + 1 tablespoon Olive Oil + 2 tablespoons Olive Oil
1 Vidalia onion, diced
1 red bell pepper, cut into thin strips
2 boneless, skinless chicken breasts, pounded flat (I put the chicken into a zip-lock bag and then used the same skillet I cook with to smash the chicken flat)
1/2 cup mozzarella cheese (may need more, depending on how much cheese you like on your pizza)
1/4 cup three cheddar cheese mix (ditto above parenthetical)
1 Mama Mary’s thin and crispy pizza crust
1.) Place minced garlic into 1 tablespoon of olive oil. Let the garlic infuse the olive oil while you do everything else. Pre-heat oven to 475
2.) Heat 1 tablespoon olive oil over medium – low heat. Add diced onion, salt and pepper to taste. Cook for 10 or 15 minutes.
4.) Heat the additional 2 tablespoons of olive oil, season chicken on both sides with salt and pepper. Add chicken to pan when hot, cook for 8 minutes, turning once.
5.) Watch the onion and pepper mixture; make sure it does not burn. Stir frequently, if the mixture is not browning, turn up the heat a bit. You’ll have to eyeball it, remove from heat once the peppers and onion are brown and caramelized.
6.) Let chicken cool after its cooked, then cut into large dice. You will have extra chicken and onion/pepper mixture, so keep it and use in a pasta sauce or for a quesadilla later in the week.
7.) Brush the garlic infused olive oil onto the pizza crush. Then add the sauce and diced chicken. Season liberally with basil and oregano; add onions and peppers.
8.) Sprinkle a light layer of mozzarella cheese, then add the cheddar mixture.
9.) Bake in the oven for 8-10 minutes, the pizza is ready when the crust turns brown and the cheese has completely melted.
10.) Let cool for a bit, sprinkle with parsley and slice.
Serve with chili flakes and parmesan cheese.