Begin with the Butter Garlic by sautéing the shallots and garlic in the olive oil for a few minutes. Add in the thyme and white wine and reduce by half. Season with salt & pepper. When reduced, whisk in the cold butter and set aside.
Prepare the Hatch Green Chile topping by sautéing the onion and garlic in the butter for a few minutes. Don’t let the garlic burn. Add in the canned green chiles and the freshly roasted (hotter) chopped green chiles. Season with salt & pepper. Add in the lime juice and agave nectar or honey and reduce until thickened.
Roll out the dough into oblong pizzettes on parchment paper and brush or top with the Butter Garlic sauce. Sprinkle with mozzarella cheese and top with shredded chicken, fresh corn, sweet onions, and then dollops of the Hatch Green Chile topping. Finish with the black olives.
Bake in a hot oven 500° + on a preheated pizza stone. Or on a hot grill with a pizza stone- the hotter the better. See my Perfected Pizza Dough recipe in Kathy’s Kitchen Cookbook, or on KathysKitchenRecipes.com!