Herbed White Chicken Pizza

I've met some health foodie gals in Gilbert and we recently met up at a local restaurant, Liberty Market. I have been by there before, but judging by the sign had no desire to stop and dine. Let me tell you, I am so glad I did. The place was charming, had delicious food, helpful waiters, interesting bathrooms, a friendly chef who grows produce out back and puts the leftovers out in a cold case for customers to enjoy (and that I did). I had the Farmer Sandwich, recommended by a Liberty Market regular (Shari). It was pretty much the perfect sandwich.

A big menu item is pizza, specifically the highly recommended "White Pizza." I have a problem ordering pizza at restaurants because I make such fabulous pizza at home. My mom, in all her wisdom, gave thought to my lovely husband at home with the kiddos (wish it had been my idea). So we tried a nibble and the combination was almost perfect...chicken, bacon, pine nuts with a little (too little) bit of arugula. Those greens tantalized me until every leaf was gone. Yes, I ate all that peppery goodness rationalizing to Mom that it won't save well (we had a 30 minute drive you know).

Back to the combination...if I had arugula on hand I would have piled it high. Sadly, I didn't in my last minute urge to create, but when I spotted the red peppers I knew could make this work. I started with a basic white sauce and kicked it up with herbs from the garden. If I didn't have fresh sage on hand I would have used dried thyme, dried sage is yucky.

2 tablespoons butter
2 tablespoons flour
1 clove garlic
2 tablespoons fresh sage, chopped
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg, freshly grated
1/2 cup parmesean cheese, grated

Cook butter and flour for 2 minutes on medium heat. Add garlic and herbs, cook 30 seconds and add milk. Stir constantly and add salt, pepper, nutmeg and cheese until melted. Add more milk to thin if needed.

Once the flavorful sauce was under control I focused on the toppings. I had some procuttio ready to go from last week's pizza, so I used that in place of the bacon. I sliced red peppers and heated a pan really hot, sprinkled with a little sugar (sucanat for me) and salt. Sizzled those for about 2 minutes in a bit of oil. (This is a great way to soften and brown vegetables for a flavorful, less watery pizza topping. Then just chopped up some chicken, sprinkled on the pine nuts and mozzarella and baked to yummy perfection. And yes, I reuse my parchment paper until it falls apart.