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1
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 450u00b0 (keep pizza stone or baking sheet in oven as it preheats).
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2
Let pizza dough rest, covered, at room temperature as oven preheats.
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3
Combine oil and next 4 ingredients (through thyme sprigs) in a small saucepan over medium heat. Cook 4 minutes or until garlic begins to brown, stirring frequently. Remove from heat; let stand 5 minutes. Strain mixture through a fine sieve over a small bowl; discard solids.
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4
Combine milk, yogurt, and vinegar in a large microwave-safe bowl. Microwave at HIGH 6 minutes. Gently stir to form small curds. Strain curds through a fine sieve; let stand 5 minutes. Discard liquid. Combine oil mixture, cheese curds, and salt, stirring gently.
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5
Divide dough into 12 equal pieces (about 5 ounces each). Roll each piece into a 6-inch circle on a lightly floured surface (keep dough covered with a damp towel to prevent drying). Spread about 1 1/2 tablespoons oil mixture over each pizza, leaving a 1/2-inch border. Divide chicken, Italian-blend cheese, and mozzarella cheese evenly among pizzas; sprinkle evenly with thyme leaves and black pepper. Carefully remove pizza stone from oven. Arrange 3 to 4 pizzas on pizza stone. Bake at 450u00b0 for 8 minutes or until dough is golden and cheese browns. Repeat procedure with remaining pizzas, or follow freezing instructions. Sprinkle pizzas evenly with fresh basil leaves.
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6
TO FREEZE: Bake pizzas on preheated stone for only 5 minutes. Cool; wrap individually in heavy-duty foil, stack, and freeze up to 2 months.
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7
TO REHEAT: No thawing: Place frozen pizzas on a baking sheet that's not preheated; bake at 450u00b0 for 13 minutes or until cheese browns.
