Chicken-Basil Pizza

Felt like something good and easy, so a nice gluten-free basil-chicken pizza. As an aside, the basil was frozen from last year's harvest. As Basil Fawlty would say to Mr. Hutchinson in The Hotel Inspectors, "it was fresh when it was frozen!"

Instructions for this one: Make or use a crust. I was lazy and used a gluten-free brown rice crust. Dice and combine 4 mushrooms, 3 large garlic cloves, 2 oz basil leaves, 1/2 onion, 1/2 md tomato. Spread tomato sauce on the readied crust. Shake over dill, oregano, thyme, parsley or other dried herbs to taste. Generously coat with crushed red pepper. Distribute the mixed veggies over. Grate 2-3 oz cheddar over. Grate 2 oz Locatelli over that. Dice chicken and press into the cheese. Bake at 450F for 12 min or until everything is cooked and bubbly but not burned. Serve hot.

Eating notes: Again, arigatou Mechazawa-san. This is the first chicken pizza I've ever had that I liked. The strong basil and garlic flavors also helped. A nice use for leftover chicken.