We ate this awesome blackened chicken pizza awhile back at
Whitney and Spencer's. I attempted to make it last night but it never fails that I have about a million issues when first making a new recipe. I spent 30 minutes in the dang seasoning aisle trying to find blackening seasoning. Poor Whitney has to take my frantic phone calls while I'm stressing about what to buy (remember those peanut butter chips Whit?). I left Safeway, sans the seasoning, just figuring I would use something from home. Then I got home and attempted to start making the dough.... let me remind you this was my first time. Call me stupid... I didn't realize the the dough had to rise. So I scratched the pizza idea last night and made it tonight. Oh the adventures...
Let's just say that I have no idea how to make bread. I'm pretty sure my dough did not rise and I attempted to roll my firm dough ball with a glass cup. As I was trying to stretch it (while tearing it) I said a few bad words under my breath and remembered why I ALWAYS buy my dough from Trader Joes. And why don't I have a rolling pin again?
But whatever. It somehow stretched enough and kind of fit the stone. The crust did not turn out great... but everything else turned out really great. I love this recipe.

Blackened Chicken Pizza (from
Whitney)
3 tsp. blackening seasoning (I found mine at Nob Hill... don't even try Safeway)
1 boneless skinless chicken breast
4 TBS butter, divided
4 cloves of garlic minced
1 shallot minced
2 TBS flour
1/4 cup white wine (I used cooking white wine)
3/4 cup milk
2 TBS minced fresh basil
1 1/2 cups shredded mozzerella, divided
1/2 cup spinach leaves
8 slices bacon, cooked and crumbled (I used turkey bacon because I'm obsessed with it)
1 cup grated parmsan cheese
whole wheat pizza crust (do yourself a favor, buy the dough)
Sprinkle 2 teaspoons blackening seasoning evenly over chicken breasts. In a large skillet, melt two Tablespoons butter over med-high heat. Add chicken, and cook for 2-3 min. per side or until chicken is done. Remove from heat, cool. Cut chicken into thin strips; set aside.
In a large skillet, melt remaining 2 Tablespoons butter over med heat. Add garlic and shallot, and cook for 2 min. Stir in flour; cook for 2 min., stirring constantly. Gradually whisk in wine and milk. Cook, whisking constantly; for 4-5 min., or until thickened. Stir in basil and remaining 1 tsp. blackening seasoning. Remove from heat.
Preheat oven to 450*
Spread cream mixture evenly over prepared unbaked crust. Sprinkle with 1 cup mozzarella cheese. Top evenly with spinach, chicken strips, bacon remaining 1/2 cup moz. cheese, and parm. cheese. Bake for 15-20 min, or until lightly browned. Cut into wedges and serve.