Blackened Chicken & Spinach Pizza (Paula Deen)

3 teaspoons blackening seasoning, such as Zatarans (in spice aisle)
1 boneless, skinless chicken breast, pounded to 1/4 inch thickness*
4 Tablespoons butter, divided
4 cloves garlic, minced
1 shallot, minced**
2 Tablespoons all-purpose flour
1/4 cup white wine
3/4 cup milk
2 Tablespoons chopped fresh basil
1-1/2 cups shredded mozzarella, divided
1/2 cup fresh spinach leaves
8 slices bacon, cooked and crumbled
1 cup grated Parmesan cheese
prepared pizza crust

*Can substitute about 1/2 pound boneless chicken tenders; no need to flatten.
**Can substitute about 3 chives for shallot

1. Sprinkle 2 teaspoons blackening seasoning evenly over chicken breast. Melt 2 tablespoons butter over medium-high heat. Add chicken and cook for 2-3 minutes per side until done.
2. Remove chicken from heat, cool, and cut into bite-sized pieces.
3. In a large skillet, melt remaining butter over medium heat. Add garlic and shallot, and cook for 2 minutes.
4. Stir in flour and cook for 2 more minutes, stirring constantly.
5. Gradually whisk in wine and milk. Continue to whisk constantly for 4 or 5 minutes, until thickened. Stir in basil and remaining 1 teaspoon blackening seasoning, and remove from heat.
6. Preheat oven to 450.
7. Spread cream mixture evenly over prepared, unbaked crust
   
8. Sprinkle with 1 cup mozzarella.
9. Top evenly with spinach, chicken pieces, and bacon.
   
10. Sprinkle the remaining 1/2 cup mozzarella and the Parmesan cheese over the top.
11. Bake for 15-20 minutes or until lightly browned.