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In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy.

Stir in the olive oil and salt. Gradually add the all-purpose flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-60 minutes, or until doubled in size.

Preheat your oven to 450°F. If using a pizza stone, place it in the oven while preheating.

Punch down the risen dough and transfer it to a lightly floured surface. Roll or stretch the dough into a 12-14 inch circle. Carefully transfer the dough to a lightly floured pizza peel or a baking sheet lined with parchment paper.

Spread the basil pesto evenly over the pizza dough, leaving a small border for the crust. Sprinkle half of the shredded mozzarella cheese over the pesto.

Evenly distribute the cooked chicken and fresh spinach over the cheese. Top with the remaining mozzarella cheese and the grated Parmesan cheese. If desired, sprinkle with red pepper flakes.

Bake the pizza for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. If using a pizza stone, slide the pizza directly onto the hot stone.

Remove the pizza from the oven, let it cool for a few minutes, then garnish with fresh basil. Slice and serve immediately.


In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy.

Stir in the olive oil and salt. Gradually add the all-purpose flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-60 minutes, or until doubled in size.

Preheat your oven to 450°F. If using a pizza stone, place it in the oven while preheating.

Punch down the risen dough and transfer it to a lightly floured surface. Roll or stretch the dough into a 12-14 inch circle. Carefully transfer the dough to a lightly floured pizza peel or a baking sheet lined with parchment paper.

Spread the basil pesto evenly over the pizza dough, leaving a small border for the crust. Sprinkle half of the shredded mozzarella cheese over the pesto.

Evenly distribute the cooked chicken and fresh spinach over the cheese. Top with the remaining mozzarella cheese and the grated Parmesan cheese. If desired, sprinkle with red pepper flakes.

Bake the pizza for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. If using a pizza stone, slide the pizza directly onto the hot stone.

Remove the pizza from the oven, let it cool for a few minutes, then garnish with fresh basil. Slice and serve immediately.
