1 (5.2-ounce)packageGarlic and Fine Herbs Boursin cheese
¼cupminced red onion
½cupchopped marinated artichoke hearts
½cupchopped frozen spinach, thawed and squeezed dry
2clovesgarlic, finely minced
Salt and pepper to taste
In a medium bowl, combine the chicken, Boursin, onion, artichokes, spinach, garlic, and salt and pepper to taste. Set aside.
Preheat a grill or baking stone in an oven (see this post for grilling pizza and this post for oven baking). Roll out the pizza dough for one large 12-inch pizza or two smaller pizzas. Using the method for grilling or baking, prepare the dough accordingly (on a baking sheet or parchment paper) and pre-bake one side, if needed for grilling. Spread the filling over the pizza (it's ok if it is chunky in places - this makes more of a rustic-type pizza) and top with the shredded Asiago cheese. Bake or grill until the pizza is browned and the filling is hot. Serve immediately.
Pizza: this recipe makes 1 large or 2 smaller pizzas. Grill/Oven: we grilled the pizza but you could also bake it in a hot oven. Pizza Dough: I used my favorite pizza dough recipe, splitting it in half - half for this pizza and half for a pepperoni for the kids. For the Frozen Spinach: I thawed a 9 ounce frozen package and ended up adding most of it. If you want it lighter on the spinach, refrigerate the remaining spinach and use it for another meal.