Instructions

1. Preheat oven to 400 degrees F.
2. To make the dough, add flour, yeast and salt to a food processor using the dough blade and pulse several times to mix. With the processor on, add oil and water slowly through the feed tube and process for 30 seconds. Turn dough onto lightly floured surface and with oiled hands, gently knead a dozen times. Form dough into a ball and place into a glass bowl lightly greased with olive oil. Brush the top lightly with olive oil and cover bowl with plastic wrap. Set in a warm place, away from drafts, for 1 hour, or until doubled. Turn dough out onto floured board, punch down and cut in half. Form into balls. Cover with plastic wrap and let rest for 20-30 minutes.
3. For the Mini Fries, cut the potatoes into French fry sticks, then cut in half crosswise. In a bowl, mix the other ingredients together, add the potatoes and stir until all are coated well. Turn them onto a parchment paper lined rimmed baking sheet. Bake for 10 minutes, stir and turn potatoes and bake for another 10 minutes. Remove.
4. Turn oven up to 425 degrees F. To prepare the onions and peppers, heat a heavy skillet on medium, add the oil and when heated up, add the onions, peppers, salt and vinegar and sweat for 3 minutes. Remove from skillet.
5. For the Cheesy Chicken Wine Mornay Sauce, in the same skillet melt the butter and chicken drippings and whisk in the flour, cooking and whisking for a minute, then whisk in the chicken stock and wine. Whisk while it thickens. Add remaining ingredients and stir until cheese is melted. Cover and set aside.
6. In 2 lightly oiled 10” x 12” pans, spread both pieces of dough to the edges, maintaining an even thickness. Prick the bottom in several places with a fork. Lightly spray dough with cooking spray, then cover each with 1/2 cup Mozzarella cheese getting it close to the edges. Bake for 5 minutes and remove. On each pizza, spread half of the Sauce evenly over the surface, then the onions, peppers and mini fries. Bake for 15-20 more minutes, depending on your oven, or until crust is nicely browned and turn off oven.
7. Divide and scatter half of each of the cheese curds on top of each pizza and return to the oven for 5 minutes. Top with the basil chiffonade ribbons (stack leaves, roll lengthwise and cut crosswise) and serve with a glass of Cavit Pinot Grigio!