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1
Preheat oven to 500 degrees F.
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2
Make white sauce: Melt butter in a sauce pan and cook minced shallot until softened.
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3
Add minced garlic and cook for 1 minute.
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4
Add flour and stir until blended.
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5
Stir in broth and cream.
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6
Once heated through, add 3/4 cup gruyere and 1/4 cup parmesan to the sauce.
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7
Stir until melted.
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8
You may add more cream if the sauce is too thick.
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9
Add pinch of salt, pepper and nutmeg.
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10
Remove from heat.
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11
Prepare the toppings: Cook chicken, then cube.
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12
Cook bacon in a cast iron skillet, remove bacon and wipe out most of the grease.
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13
Let bacon cool, then crumble.
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14
Drizzle 3 tablespoons olive oil into the hot cast iron skillet and sprinkle corn meal evenly over the pan.
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15
Carefully press the dough onto the hot skillet.
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16
Cook in the oven for 4 minutes.
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17
Slice tomatoes and artichoke hearts.
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18
Trim bottoms off asparagus then cook in 1/2 inch of water for 3 minutes in the microwave.
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19
Remove pan from the oven.
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20
Spread the cheese sauce over the dough.
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21
Top with chicken, bacon, remaining cheeses, tomatoes, artichokes and asparagus spears.
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22
Drizzle with the remaining olive oil and season with salt and pepper.
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23
Cook for 7 minutes, then put under the broiler for 2 minutes.
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24
Remove and cool for 2-3 minutes.
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25
Slide pizza out of the pan and cut into 8 slices.
