1 boneless skinless chicken breast, cooked this way and sliced
1/2 cup frozen spinach, cooked according to package instructions
1 red bell pepper
freshly grated mozzarella cheese for sprinkling
1 ball of pizza dough from a local bakery or Italian store
1 batch of Mom’s marinara sauce
1 tablespoon olive oil
flour, to sprinkle on work surface

Preheat oven to 525 F. Flour a cookie sheet and roll out dough to a 16 inch circle. Drizzle olive oil over the dough.

For the roasted red pepper, here’s what Edwin instructed me to do:

1) Cut the pepper in half longways, starting at the stem.
2) Put the pepper pieces directly on your burner, turning it as it blackens.
3) After it’s done, put the pieces in a gallon ziploc bag until it cools enough to handle.
4) When they’ve cooled, pull off the blackened skin using your fingers. Edwin adds, “If you have a hard time getting some skin off, just do what you can without destroying it and make a note of it for next time.” (Some other questions I had that he answered for me: No, the ziploc bag won’t melt when you put the peppers inside and no, don’t eat the black stuff).

Pour sauce over dough, then add cheese, cooked and drained spinach, roasted red peppers and sliced chicken.

Transfer cookie sheet to oven and cook for approximately 11 minutes (we use a pizza stone, so we preheat the oven with the pizza stone in the oven, then carefully transfer the uncooked pizza to the heated stone. It takes two of us to transfer the pizza without letting it fall apart, so proceed with caution if you go this route).

Let pizza cool for 2-3 minutes. Slice and serve!