Preheat oven to highest setting, 500-550 degrees is preferable.
Place pizza stone in oven
If using metal baking sheet for pizza, reduce heat by 100 degrees.
for the dough
Prepare as directed
for the topping
Combine ginger and garlic in small food processor and finely process, set aside.
Cube chicken breast into 1/2 to 3/4 inch pieces.
Heat 1 tablespoon olive oil in saute pan over medium heat setting.
Add chicken and stir until light brown but not completely cooked.
Place chicken in small bowl using slotted spoon, cover with foil and set aside.
Discard juice from pan.
Place remaining 2 tablespoons in saute pan and heat on medium setting.
Combine chopped garlic and ginger with green onion and lightly saute until translucent.
Add Sherry to aromatics and reduce to 1/2 original volume.
Add cream and milk, stir until warm.
Gradually add flour, while stirring continuously with a wooden spoon.
Mix to desired consistency which should be thin enough to spread easily but thick enough to prevent it from being runny.
to assemble pizza
Tear a piece of parchment paper to approximate size of pizza stone.
Using hand, flatten dough on parchment paper, use pizza roller or rolling pin to evenly shape edges if necessary.
Evenly spread sauce over dough.
Evenly distribute chicken atop sauce.
Sprinkle salt over chicken and sauce.
Using heavy oven mitts, remove hot stone from oven and slide parchment paper on top of stone.
Bake for approximately 20 minutes or until bottom of dough is brown hand crispy.
Remove from oven, sprinkle grated Parmesan cheese evenly over pizza.
Allow to set for 5 minutes before cutting.
Tips
For added flavor, try using marinated chicken breasts.
Adjust baking time as necessary. Using a metal baking sheet will require a slight longer baking time, at a lower temperature.
Notes
For added flavor, try using marinated chicken breasts. Adjust baking time as necessary. Using a metal baking sheet will require a slight longer baking time, at a lower temperature.