SPINACH/CHICKEN PIZZA WITH RANCH SAUCE

I always make pizza on  pizza stone in a 500 degree oven and it comes out perfect.  This one was made using a cast iron skillet at the same temperature and it has become one of my very favorite pizzas. 

1 recipe pizza dough for a 12 inch pizza (make your own or purchase it at your favorite pizza spot)
1 large chicken breast skinned, boned and diced or cut into very thin strips
3 slices prosciutto chopped
2 cups fresh spinach cut into ribbons
2/3 cup mozzarella, provolone, fontina or havarti cheese shredded or sliced thin*
1/2 tsp. dried Italian seasoning

PREHEAT OVEN TO 500 degrees

Make White Pizza Sauce (recipe below) and set aside. Preheat the cast iron skillet in the oven for about 5 minutes.
Place pizza dough in a very lightly oiled 10 or 12 inch cast iron skillet. Spread evenly to the edges of the skillet. Top with a layer of white sauce spreading to the edges.
Top the sauce with chicken, spinach and prosciutto. Spread the cheese over all and sprinkle with Italian seasoning.
Bake for 10 to 12 minutes OR til crust is golden brown.

WHITE PIZZA SAUCE

2 Tbsp. butter (not margarine)
2 medium cloves garlic finely minced
3 Tbsp. flour
3/4 cup whole milk mixed with
1/4 cup half and half
2/3 cup freshly grated Parmigiana cheese
salt and pepper to taste
1 Tbsp. chopped FRESH rosemary
2 Tbsp. Ranch Salad Dressing (optional)

Melt butter and add minced garlic. Allow garlic to saute for about 30 seconds being sure not to brown it. Add the flour and whisk til well blended.
Slowly whisk in milk and half and half. Stir in the remaining ingredients. Mixture will thicken as it stands. If too thick to spread easily, add 1 Tbsp. milk.

Note: Be sure to use only good quality cheese and shred it yourself rather than buy the packaged variety. Packaged shredded cheeses contain oil. ALSO: If you are making this with the Ranch Dressing you might want to leave out the rosemary.