Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
If using chicken breasts, heat medium skillet with 1 tablespoon olive oil over medium heat. Season with Emeril's Essence and cook in skillet for 4 minutes on each side until completely cooked through and shred. If using rotisserie chicken, just shred, add the seasoning and set aside.
In a medium skillet, cook the bacon over medium heat until fat is rendered and crisp. Place on paper towel-lined plate and reserve 1 tablespoon bacon fat.
In same skillet over medium heat, add butter. Add shallot and cook for about 2 minutes. Add garlic and cook for another 30 seconds. Add flour and cook for about 1 minute, or until bubbly.
Slowly whisk in cream and chicken stock and cook for about 1 minute or until thickened. Add Italian seasoning and ¼ cup Parmesan cheese and stir to combine. Remove from heat and set aside.
Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
Spread a light layer of the garlic cream sauce over the dough, leaving about 1 inch around the edges untouched. Spread the cooked chicken and bacon throughout the pizza. Add the mozzarella, cheddar and remaining Parmesan cheese on top.
Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown.