I don't know why I never thought to stuff the crust with chicken before 😅 I've done the normal cheese stuffed and occasionally pepperoni, but this works better

The garlic/herb olive oil is optional but I got a bunch of fresh herbs from a friends garden and was planning to make it anyway, so throw a bunch of minced garlic and fresh sprigs of rosemary & thyme into a pot of olive oil on low-medium heat and let it chill on the back burner while everything cooks.

Roll some prosciutto and cut into chunks, dice some chicken, mince some garlic and shallot, sllice some garlic, and mince up some sage and thyme.

Start with browning the prosciutto to get some fat in the pan, crisp up the sliced garlic in said fat, then cook the chicken, and set everything aside.

In the same pan melt butter then add the minced garlic and shallot. Cook until fragrant, deglaze with white wine, and scrape up any bits stuck to the bottom.

Add the herbs, chicken stock, and bring to a simmer, then whisk in some cream. Let it simmer with a lemon until the lemon gets soft in the middle, remove it, thicken with flour, salt & pepper to taste, this will be the pizza sauce 😆

Get the dough ready by rolling some chicken into the crust, cover the middle with sauce, toss on the rest of the chicken, the prosciutto, then cover w/ mozzarella, bake @ 550° until the crust is browned.

Brush the crust with the garlic & herb olive oil and sprinkle w/ fresh parm while it's hot. Top with fried garlic & parsley then enjoy! 😅