INGREDIENTS:1 12-inch flour tortilla
1 cup chicken stock
1 chipotle pepper
¼ cup roux
¼ cup heavy cream
½ oz. clarified butter
3 oz. white mushrooms, sliced
1 oz. oyster mushrooms, stems removed, julienned
2 oz. Dungeness crab meat
1 oz. diced bell peppers, red, yellow and green
1 oz. tomatoes, diced
4 oz. Monterey Jack cheese, grated
2 oz. Asiago cheese, gratedDIRECTIONS:Heat oil in deep fat fryer to 350¦F. Deep fry tortilla for approximately 4 minutes, turning over once until both sides are a golden brown and tortilla is crisp. Drain well; pat dry with paper towels. Place on 12-inch pizza pan and set aside. In a medium saucepot, bring chicken stock to a boil. Add chipotle pepper and break up with wire whisk. Add roux to thicken sauce; turn down heat to medium and simmer for 3 minutes. Slowly stir in cream. Remove from heat and cool to room temperature for 5 minutes. Heat butter in medium saute pan over medium-high heat. Add mushrooms and saute until just done. Add remaining ingredients and saute until hot. With tortilla shell on the pizza pan, spoon 3 oz. of sauce over top and spread evenly. Sprinkle toppings on top of sauce. Sprinkle both cheeses over all. Bake at 350¦F in a standard convection oven for 10-12 minutes. Remove from oven and cut into 8 pieces. Serve with salsa.SERVINGS:1 12-inch pizzaFrom:Executive chef Kirk Brooks, Red Lion Hotel, Coos Bay, Oregon.PHOTO CREDIT:Photo Credit: MUSHROOM COUNCIL