First of all this is a fabulous pizza. Even if it isn't as colorful as the pizza sauce variety. I'm going to skip the crust prep part because I already covered that in my Mexican pizza post. See labels under savory! So I'm starting with a prebaked crust. Then I drizzle the crust generously with olive oil. I even rubbed a cut garlic clove around the edges this time. I was feeling ambitious! Now put on a light coating of mozzarella cheese. Sprinkle on as much leftover rotisserie chicken as you desire. Add caramelized vidalla onions and sliced green apples. As many as you would like. Now a sprinkling of Penzey's dried Bouquet Garni herb mix. Or what ever herbs you like.