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1
Preheat your oven to 475 F and if you are using a pizza stone, place it in the oven at this point.
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2
Melt half of the butter in a large saute pan over medium heat.
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3
Add the onion and cook for 5 minutes and then add the mushrooms.
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4
Season with salt, pepper and herbes de Provence.
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5
Cook until the veggies are tender and the mushrooms have released their water.
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6
Add the remaining half of the butter and melt.
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7
Whisk in the flour, evenly coat the veggies and cook for 2-3 minutes or until the flour has browned.
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8
Very slowly whisk in the beef broth.
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9
Continue whisking until the mixture has thickened substantially.
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10
It should easily coat the back of a spoon and take on a gravy-like appearance.
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11
This step took me approximately 10 minutes, but may take longer.
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12
Keep whisking until you reach this consistency.
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13
Whisk in the heavy cream and cook for an additional 5 minutes.
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14
Remove from heat and set aside.
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15
On a pizza peel (or a large baking sheet if you are using one), sprinkle a layer of cornmeal.
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16
Cut your dough into 2 (for larger pizzas) or 3 (for smaller pizzas) equal-sized portions.
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17
Form 1 portion of the dough into a circular shape, stretching and shaping where necessary.
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18
You may need to bake each pizza separately, so start with one and then go from there.
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19
When your dough is to your desired shape and size, take about 1/2 to 3/4 cup of the mushroom sauce and spread it evenly on the dough.
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20
Sprinkle with a thin layer of mozzarella cheese and then top with 1/3 of the chopped chicken.
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21
Sprinkle on another thin layer of mozzarella.
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22
Place the pizza in the oven and bake for 7-10 minutes or until the cheese is bubbly and brown and the edges of the dough are also brown.
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23
Remove from oven and let stand for approximately 4 minutes before serving.
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24
Sprinkle with chopped bacon, parsley and basil.
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25
Repeat these steps for the remaining dough and toppings.
