Chicken Spinach Pizza Recipe

Preheat and prepare

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven during preheat. Lightly flour a work surface and have a baking sheet ready if not using a stone.

Make garlic olive oil spread: in a small bowl combine 2 tbs extra-virgin olive oil, 2 tsp minced garlic, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Stir and set aside for flavors to meld.

Stretch the dough: on a floured surface, stretch or roll the dough into a 12-inch round (about 1/4-inch thick). Transfer to a piece of parchment if using a stone, or to a lightly oiled baking sheet.

Brush base: brush the prepared garlic olive oil spread evenly over the dough, leaving a 1/2-inch rim for the crust.

Cook the chicken

Pat the chicken breast dry and season both sides with 1/2 tsp kosher salt and a pinch of black pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Remove to a cutting board and let rest 5 minutes, then thinly slice or shred into bite-size pieces.

Crisp the pancetta

In the same skillet (wipe out excess oil if needed) set over medium heat. Add the 3 oz diced pancetta and cook, stirring occasionally, until crisp and browned, about 4–6 minutes. Transfer to paper towels to drain.

Assemble cheeses and greens: evenly sprinkle 1 cup shredded mozzarella over the garlic-oil brushed dough, leaving the rim clear. Distribute the sliced/shredded chicken across the cheese. Scatter the crumbled goat cheese in small dollops. Sprinkle the crispy pancetta over the top. Spread the 1 cup chopped baby spinach evenly (it will wilt in the oven). Add the 1/2 cup pickled red onion in small clusters so bites have acidity throughout.

Bake the pizza: transfer the pizza (on parchment or sheet) to the preheated stone or oven rack. Bake until crust is golden and cheese is melted and bubbling, about 8–12 minutes depending on oven and stone.

Finish after baking: remove pizza to a cutting board. Immediately top with 1 cup fresh arugula scattered across the surface (the residual heat will slightly wilt it).

Drizzle and season: lightly drizzle 2 tbs hot honey over the pizza, aiming for an even distribution but more where you want sweetness/heat. Finish with 1 tbs balsamic glaze drizzled in a thin zigzag. If you like more heat, sprinkle 1/4 tsp red pepper flakes.

Slice and serve: slice the pizza into 6–8 slices. Serve immediately so crust is crisp and toppings are warm with fresh arugula and tangy pickled onion contrast.