BLACKENED CHICKEN and PORTABELA MUSHROOM PIZZA

I decided to do something a little experimental and different the other day, and since it was so yummy I just wanted to share.

START WITH
1 BOBOLI PIZZA CRUST

AND TOP WITH THE FOLLOWING:

1/2 to 3/4 OF THE JAR OF PIZZA QUICK OR PIZZA SAUCE

ITALIAN SEASONING SPICE

BLACKENED CHICKEN
**BLACKENING MIX RECIPE TO FOLLOW
(I COOK ON MY FOREMAN GRILL AND THEN CUT UP INTO BITE SIZED PIECES)

SAUTEED' PORTABELLA MUSHROOMS
I USED 2 PACKAGES OF PRE-SLICED/4 TO A PACKAGE WHICH I SAUTEED IN BUTTER, LOTS OF GARLIC POWDER, AND A SPLASH OF RED WINE AT THE END.

MOZZERELLA CHEESE

AND A SPRINKLE OF PARMESAN CHEESE

BAKE ACCORDING TO BOBOLI CRUST DIRECTIONS.

SPECIAL NOTE:
I THINK NEXT TIME I MAY ALSO ADD EITHER SOME SCALLIONS, OR SOME RED OR GREEN PEPPER JUST TO GIVE IT A LITTLE EXTRA FLAVOR I DIDN'T WANT TO PUSH MY LUCK THE 1ST TIME : )BLACKENING SPICE MIX:
I MAKE A DOUBLE BATCH AND STORE IN A RECYCLED EMPTY SPICE CONTAINER. I USE ON EVERYTHING!

1 1/2 TBL PAPRICKA
2 TSP SALT
1 TSP ONION POWDER
1 TSP GARLIC POWDER
1 TSP CAYENNE
3/4 TSP BLACK PEPPER
3/4 TSP WHITE PEPPER
1/2 TSP OREGANO
1/2 TSP THYME