Chicken Apricot & Brie Pizza

Ingredients:
1/2 lb. chicken tenderloins, sliced
1/2 cup apricot preserves
1 med. onion, sliced
2 tbs. extra virgin olive oil
1 cup white wine
salt & pepper
marjoram and tarragon
4 oz. brie, sliced small
2 oz. mozzarella, sliced small.

Directions:
Start on pizza dough, and when it is rising then start on the pizza toppingness.
Heat up a skillet or pan with large surface area and pour in the EVOO (med-high). Then add in onions, and let them brown, stirring occasionally. Turn heat down to med. and keep stirring occasionally, until they start to caramelize.
Add in the wine, and 1/4 cup of the apricot preserves, and let reduce until sauce is thickened.
At this point, add in the sliced chicken, salt & pepper, and herbs, and turn the heat back up to med. high until the chicken is thoroughly cooked, and set aside.
Follow directions and roll out pizza dough. I used half of Gluten Free Day’s recipe for each pizza, and made 2 about 10″ diameter pizzas with about 1/4″ thick crust. To roll out the dough if you are doing gluten free, roll it between parchment or seran wrap. This is critical or you will be very frustrated trying to get it to stay together. If you are using regular dough, you can just roll it out.
Remove the top cover of the dough, and carefully flip it onto your olive oiled pizza stone. Then, very carefully so as not to poke holes in the dough, use a knife or spatula to spread the rest of the preserves onto the pizza. Then spread out the chicken/apricot mixture. Finally, top with cheeses.
Put pizza in the oven at 400F. For the thickness my crust turned out, 25 min was perfect for this.