INGEDIENTS
1 tube refrigerated pizza dough
olive oil
cornmeal
2 cooked chicken breasts, cut into bite-sized pieces
1/2 red onion, thinly sliced
1 cup diced ham
1-1/2 cups button mushrooms, sliced
2 tablespoons Dijon mustard
1/4 cup sour cream
1-2 cups shredded Swiss cheese (shred your own from a block if you like!)
METHOD
Preheat the oven according to directions on the pizza dough “tube”. Cut up, season, and cook the chicken breast…or cook, cut-up, and season the chicken breasts. Whatever works for you. Set aside.
Sautee the onion, then add the mushrooms and cook until tender. Push to the side of the skillet, making room for the ham. Add the diced ham to the skillet and fry until some of the water cooks off and the ham starts to brown.
Mix together the mustard and sour cream.
Wipe the pizza sheet with oil and dust with cornmeal. Press dough to fit your baking sheet or form the dough into a circle. Spread the mustard/sour cream mixture unto the pizza dough.
Top the pizza with the chicken, ham, onion, and mushrooms. Sprinkle evenly with shredded Swiss cheese.
Bake pizza according to directions on the pizza dough package. I think that mine baked at 375-400 degrees for 15 minutes.
DIRECTIONS
Here’s how it came together:I used a tube of refrigerated pizza dough for the crust, so to begin, I preheated the oven according to the directions on the pizza dough package. Then, I cut up 2 chicken breasts into bite-sized pieces, seasoned them, and cooked them in a skillet heated with a tablespoon or two of olive oil until no longer pink. Remove the chicken from the skillet and set aside. You can prepare the chicken by roasting, boiling, broiling, or grilling as well. Leftover chicken would work for this too. 
I added 1/2 of a red onion, thinly sliced and 1-1/2 cups sliced button mushrooms to the skillet (don’t wipe it down after the chicken) and saute until tender. Not shown and not necessarily a necessary step: I moved the onion and mushrooms over to one side of the skillet and tossed in a cup of diced ham (leftover from Monday’s Ham and Cheese Risotto) and let it sizzle and brown for a bit while I prepared the pizza sauce.
To make the sauce, just stir together a couple of tablespoons of Dijon mustard with 1/4 cup of sour cream (I used light). 
Oil a baking sheet, sprinkle with a bit of cornmeal, and press the pizza dough to fit the pan. Spread with the prepared sauce.
I knew that my kiddos would never go for a mustard-based pizza sauce, so I spread their portion with Ranch dressing.
Now sprinkle all of the yummy toppings over the sauce. I only used chicken and ham on the kid portion.
I grated about 2 cups of Swiss cheese over the whole pizza and then baked it for about 15 minutes. Lately, I’ve been lining my kitchen counter top with waxed or parchment paper and sliding our pizzas out of the pan and directly onto the counter for easy slicing and quick cooling. Put a towel underneath the paper to save your countertops if you’re afraid the heat or slicer will leave a mark.
My first piece…
By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
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