Fall…Pizza and football: does it get any better? While we love our Better than Fat Head Pizza for traditional pizza flavors, it’s nice to mix it up with some chicken and garlic cream pizza flavors.  This one became a quick favorite.  Just enough heat from the jalapeños balanced by the creamy garlic sauce.

Enjoy!

Ingredients:

• 1 pound ground chicken
• 1 cup grated parmesan
• 1 cup mozzarella
• 1 Tbsp Italian seasoning
• 1 cup heavy whipping cream
• 8 Tbsp butter
• 2 Tbsp minced garlic
• 1 jalapeño sliced with seeds removed
• 6 strips of bacon cooked and chopped
• 1/2 cup shredded parmesan cheese

Directions:

1. 1. Preheat oven to 400*
   2. Mix ground chicken, grated parmesan, mozzarella, and Italian seasoning together.
   3. Roll the mixture out between two pieces of parchment paper into the shape of your baking pan. I like to use a pizza stone like this to get a nice crisp on the pizza.
   4. Leaving the crust on the parchment place on baking pan and bake for 20 mins. I find it helpful to place a pan on the rack under the pizza to help catch the drips from the chicken.
   5. While crust is baking, melt butter in sauce pan. Then add the garlic.
   6. When bubbles start, add in heavy cream and continue to reduce the sauce over medium heat stirring occasionally.
   7. Pull crust out when top has started to brown and flip it over directly onto the pizza stone. This helps to get a nice crust that holds up when eating, but doesn’t stick to the pan when baking!
   8. Bake crust for 5-10 mins for the top to brown slightly.
   9. Top crust.  First sauce followed by jalapeños and bacon, and topped with shredded parmesan cheese.
   10. Back in the oven until cheese is melted and jalapeños are soft.
   11. After taking the pizza out of the oven, let sit for 10 mins to help crust stiffen up.

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