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1
SAUCE: Melt the butter in a heavy saucepan along with the minced garlic. Sautee for 3 minutes over medium heat. Pour cold cream into the pan and follow with the cornstarch, chicken bouillon (crushed), parmesan cheese, salt and white pepper. Stir over medium heat with a whisk until smooth and thickened--add a little water if it thickens too much, but be sure to stir it all in. The consistency should be about that of mayonnaise.. Set aside.
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2
Preheat your oven to 425 degrees. Since the pizzas are thin crust they won't work well sitting directly on the rack--place them on dark metal pans or a pizza stone.
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3
Spread half the garlic cream sauce on the pizzas. Squeeze out the thawed spinach and sprinkle over the pizzas, then sprinkle the chicken pieces over both pizzas (break the pieces up with your fingers). Drain and squeeze the liquid from the mushrooms and distribute pieces over both pizzas. On one pizza add the shredded cheddar and green pepper slices. On the other pizza add the crumbled feta and the purple onion slices.
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4
Sprinkle both pizzas with oregano,salt and pepper, then slide into the oven for 14 minutes. Use a pizza cutter to cut 6 slices, and serve with fresh salad. NOTE: you can also cut the pizzas into square slices and serve as hor d'oeuvres.
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5
Variation: Use the same white sauce, but pick up a pack of Pepperoni, usually by Hormel, at the Dollar Tree, and add green bell pepper slices, purple onion, mushrooms and Mozzarella cheese (also from the Dollar Tree!)--Photo included!
