For pizzetta shells: Roll out each of the six divided pieces of dough into even circles, each about 1/4-inch thick. Place each round of dough onto a baking stone, leaving a one-inch space between each round. Drizzle dough with olive oil, salt and pepper; bake in oven for 20 minutes or until golden in color. Cool on racks. Pizzetta shells are best topped when lukewarm or at room temperature.

For topping: Mix together butter and mustard; spread on each of the pizzetta shells. Arrange the cooked chicken and Gorgonzola cheese over each shell. Combine mayonnaise, sour cream and walnuts in a mixing bowl. Spoon dollops of mayonnaise mixture over each round. Sprinkle pizzettas with salt and pepper to taste.

from the kitchen of Chef Walter Potenza of Walter's restaurant in Providence, RI