Mince Garlic and add it to one tablespoon butter. Cook in a saucepan on low until soft.

Add the chopped onions and sliced mushrooms to two tablespoons of butter. Cook in a skillet on medium-low until soft.

After the garlic is soft, add one cup each of shredded cheddar and parmesan, and one cup cream, to the saucepan. Cook on low until the cheeses are melted. Add 1/2 teaspoon salt and several grindings of fresh pepper. Blend the garlic, cream and melted cheese together with an immersion blender.

Once the onions and mushrooms are soft, add the leftover chicken to the skillet. Top with one teaspoon salt, fresh pepper and one teaspoon of Italian seasoning blend.

Ladle cream sauce onto the prepared sourdough pizza crust. Top with the rest of the shredded cheddar cheese. Spoon on the sautéed veggies and chicken. Top with chopped red bell pepper and a little more shredded parmesan.

Bake in a 400 degree oven for 10 minutes, or until the cheese is melted.