Mediterranean Chicken Pizza

What you need:

(for pizza crust)

• 1 cup warm water
• 2 1/2 cups bread flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 2 teaspoons active dry yeast - although I would consider cutting this down a little since mine was quickly fluffy while trying to put the sauce and toppings on it.

(for chicken)

• 1 large or 2 small chicken breasts
• 1/2 teaspoon dried thyme (fresh would be fantastic but I didn't have it on hand)
• 1/2 teaspoon dried basil
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper

(for sauce)

• 1/4 cup light italian dressing
• 2 Tablespoons olive oil
• 2 cloves of minced garlic

• 2 cups shredded mozzarella cheese
• 1/4 cup crumbled basil and tomato feta cheese
• 1/3 cup julienne strips of sun-dried tomatoes
• 2 cups of baby spinach leaves

What you need to do:

Crust: Combine warm water, yeast and sugar and let sit until frothy. Add salt and 1/2 a cup of flour at a time until dough forms a ball. Knead on a floured surface (or run with dough hook) for about 15 minutes until elastic and smooth but will be a bit sticky to the touch. Grease a bowl with cooking spray and roll dough in the oil until coated. Cover with towel and allow to rise to double its size.

Chicken: Grease a baking dish and preheat oven to 375. Combine salt, pepper and spices in a bowl and use as a dry rub for the chicken. Bake for 30 to 40 minutes, turning at least once until chicken is fully cooked. Let it cook and dice up for toppings.

Sauce: Combine dressing, oil and garlic.

Crust: Once doubled in size, spread and press it out into a greased pizza pan or roll it out on a baking sheet. Brush sauce over entire top surface of dough.

Assemble: Sprinkle mozzarella cheese over pizza, feta, sun-dried tomatoes, chicken, and spinach last. It seems like a lot of spinach but it shrinks down, trust me.
Bake at 425 for about 18-20 minutes, until crust is done.