1 Pillsbury refrigerated pizza crust
1 lb. chicken tenders
8 oz fresh baby spinach
8 oz fresh mushrooms, thinly sliced
1 jar roasted red bell peppers, sliced into thin strips
8 oz Italian 5 cheese shredded blend
juice and zest of 1 lemon
1 clove garlic, finely chopped
2 tsp. dried oregano
2 tbsp. olive oil
3 tsp. kosher salt, divided
2 tsp. black pepper, divided
14.5 oz can diced tomatoes
14.5 oz can crushed tomatoes
2 cloves garlic, finely chopped
1 bay leaf
2 tsp. olive oil
1 tsp. dried oregano
salt and pepper to taste
Preheat oven to 400°
Make marinara sauce. Heat olive oil in a sauce pot over medium heat and add chopped garlic. Sauté for 1 minute then add diced and crushed tomatoes, bay leaf, oregano, salt, and pepper. Combine well, bring to a slow boil, then reduce heat and simmer 20 minutes.
Marinate chicken tenders. In a bowl combine 2 tbsp. olive oil, juice and zest of 1 lemon, 2 tsp. dried oregano, chopped garlic, 2 tsp. kosher salt, and 1 tsp. black pepper. Add tenders and toss to coat. Allow to marinate while you prepare crust.
Roll out crust to a 15′ x 10′ rectangle. Cut into 6 equal squares, 5′ x 5′. Spray a large cookie sheet with non stick cooking spray. Place squares on cookie sheet leaving a little space between them. Use 2 cookie sheets if needed. Bake 8-10 minutes until light brown, and remove from oven.
Heat a skillet over medium high heat and spray with non stick cooking spray. Add chicken tenders. Cook 5 minutes on each side until nicely browned and cooked through. Remove to a plate, allow to cool, and then chop. Add chopped spinach, 1 tsp. kosher salt, and 1 tsp. black pepper to the same pan and sauté until wilted.
Prepare pizzas. Spread marinara sauce over each crust. Add chopped chicken. Add mushroom, spinach, red peppers, and top with shredded cheese. Return to oven and bake for 15-20 minutes until crust is crispy, cheese has browned, and toppings are bubbly.