adapted from Paula Deen's magazine.
2 cans refrigerated pizza crust
1 T. butter
1 T. olive oil
1/2 c. chopped onion
1 clove of garlic, minced
1 1/2 c. sliced mushrooms
3 c. baby spinach stems removed
3/4 diced cooked chicken
1/2 t. salt
1/2 t. black pepper
1/2 c. ricotta cheese
1/2 c. grated parmesan
1/3 c. pesto
1/4 lb. mozzerella cheese, shredded
Preheat oven to 350. On a clean, flat surface, unroll pizza doughs; cut each one in half horizontally and slightly flatten and then place on baking sheet.
In a large skillet, heat butter and olive oil over medium heat. Add onion and garlic, and cook for 2 minutes. Add mushrooms and cook for about 8 minutes and then add in the spinach and chicken and seasonings stirring frequently until spinach is cooked down - about 2 - 3 minutes. Remove from heat. Stir in remaining ingredients and mix thoroughly. Spoon mixture evenly on half of each of the 4 pieces of dough. Fold dough over and use a fork to crimp the edges to seal. Bake for 20 to 25 minutes or until lightly browned. Cool for 5 minutes before serving.