Spinach Artichoke Chicken Pizza

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  Pizza dough
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic(300g)
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  Spinach(480g)
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  Chicken Breast, Grilled(480g)
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  Artichoke Hearts, Canned, Drained
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  Mozzarella Cheese(480g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Pine Nuts(80g)
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  Spinach(240g)

Instructions

1. 1Heat olive oil in a large skillet over medium-high heat for 1 minute until shimmering. Add the diced onion and sauté for 4–5 minutes, stirring occasionally, until translucent. Add the fresh garlic and cook for 2 minutes more until fragrant. Remove from heat.
2. 2Divide the pizza dough into 4 equal portions and flatten each into a thin crust about ¼ inch thick on a work surface or parchment paper.
3. 3Heat a large cast-iron skillet or griddle over medium-high heat for 2–3 minutes until hot. Working with one pizza crust at a time, place it in the dry skillet and cook for 3–4 minutes until the bottom is light golden and set, then flip carefully.
4. 4Immediately spread one quarter of the onion-garlic mixture over the cooked side of the crust, leaving a ½-inch border. Layer with one quarter of the fresh spinach, artichoke hearts, and cooked chicken breast, then sprinkle with one quarter of the part-skim mozzarella.
5. 5Cover the skillet with a lid or foil and cook over medium heat for 4–6 minutes until the cheese is melted and the bottom is golden brown. Remove the pizza to a plate and repeat with the remaining 3 portions.
6. 6Top each finished pizza immediately with grated Parmesan, raw pine nuts, and additional fresh spinach if desired.
7. 7Divide the 4 finished pizzas evenly into 4 airtight containers while still warm, allowing them to cool slightly before sealing for meal prep storage.