Preheat oven to 375º. Mix together seasonings: Italian seasoning through salt. Sprinkle seasoning evenly over chicken, coating both sides evenly. Arrange chicken on a 9" x 13" baking sheet. Drizzle with 1 TBSP. of the EVOO. Bake for 20 minutes, turn chicken over and bake for another 15 minutes, or until done. Remove chicken from baking sheet (saving all pan juices for your sauce) let chicken cool enough to handle; then shred and set aside.
While chicken is baking: In an 11" frying pan, saute sliced mushrooms in 1 TBSP. EVOO until browned, about 5 minutes. Season with sea salt to taste and stir. Add Pinot Noir to pan and simmer for 10 minutes, stirring half-way through. Drain mushrooms, saving pan juices for sauce.
Using the same pan the mushrooms just came from; saute diced jalapeno in 1 TBSP. EVOO for 2 minutes. Add diced tomatoes, reserved chicken drippings, reserved mushroom liquid and 1 tsp. minced garlic. Simmer for 20 minutes. Break down tomatoes with a potato masher.
Preheat oven to 400º.
In 2 qt. saucepan; add chicken broth, fresh rosemary and smashed garlic. Bring to a simmer covered, remove from heat and let sit for 10 minutes. Remove rosemary and garlic. Bring broth to a boil and whisk in butter and polenta. Turn heat to low and cover pan with lid. Cook for 15 minutes, stirring often to prevent lumps. Uncover and stir in parmesan cheese. Immediately spread cooked polenta on a 15 inch round pizza stone that has been sprayed with cooking spray to form a 13 inch diameter pizza crust. Top with sauce, then mushrooms, chicken, mozzarella, then TOMA cheese.
Bake for 12 to 15 minutes, until hot and cheese is lightly browned.
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