Heat 1 Tbsp. butter in medium skillet on HIGH heat. Add chicken and rosemary; cook until chicken is browned and cooked through. Remove chicken from pan; set aside.
Place onion, shallot and pepper pieces in work bowl. Pulse Chop until coarsely chopped.
Heat remaining butter with oil in medium skillet on MEDIUM heat. Add vegetables, parsley and thyme. Cook and stir until soft.
Mix together chicken stock and cornstarch; slowly add to vegetable mixture. Cook and stir until stock begins to thicken. Remove from heat and cool. Puree vegetables and stock to make pizza sauce.
Top pizza crust with sauce, chicken, vegetable mixture and cheeses. Bake in 350°F oven 10 minutes until cheese is melted and pizza is hot. Cut into 6 wedges.
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