Chicken, Bacon, and Spinach Pizza

We are BIG pizza fans in our house.  We most certainly eat it once a week whether is it take-out or homemade, but I prefer homemade because I have more control over the quality of ingredients.  When making homemade pizza the big question is homemade dough or store bought crust?  The obvious better tasting dough is the fresh dough, but I have not ever been terribly interested in making my own from scratch.  I was thrilled to recently find that most grocery stores that have a bakery will sell you balls of dough for just a few dollars.  I have started stocking up and freezing what I don’t use so that I always have it around.  Couple that with a few pizza staples (only you know your favorites) and you can have dinner on the table most any night of the week!   The following is my current favorite!

Chicken, Bacon, and Spinach Pizza

Serves 4

1 ball of pizza dough

Cornmeal for dusting and rolling out

Olive oil

¼ lb bacon, cooked and chopped

2 cups of baby spinach chopped

1 chicken breast, shredded or chopped- I usually use rotisserie chicken

1 small jalapeno, diced and seeded

2 tablespoons red onion, minced

Mozzerella and Parmesan cheese

Salt and pepper to taste.

 

Preheat the oven to 425.

Coat a baking sheet with cooking spray and sprinkle with cornmeal. 

Prepare the toppings and set aside.

Sprinkle a large surface with cornmeal and roll out dough to desired thickness.  Transfer the dough to your prepared baking sheet.

Brush the entire crust lightly with olive oil and season with salt and pepper.

Add a thin layer of cheese, then bacon, chicken, spinach, jalapeno and red onion, leaving a ½ border.  

Top with mozzarella and parmesan.

Bake at 425 for 10-15 minutes, or until crust is lightly browned and cheese is bubbling.