Chicken Pizza Florentine

A mix of my two favorite California pizza kitchen pizzas!

• Ready In: 1 hr 45 mins
• Serves: 4
• Yields: 8 slices

Ingredients

• 1  prepared pizza crust (I use a large Boboli)
• 1  chicken breast
• 2  limes
• 1  cup white wine
• 1⁄2 teaspoon cracked black pepper
• 3  cloves garlic, minced
• 4  tablespoons olive oil, separated
• 1 1⁄2 cups  fresh  baby spinach leaves, julienned wide
• 1⁄2 cup fresh basil, julienned wide
• 3  red potatoes, cooked and sliced thin (1/8 inch thinkness)
• 1⁄2 cup mozzarella cheese, grated
• 1⁄2 cup gorgonzola, grated

Directions

1. Slice raw chicken breasts to 1/8 inch thinkness
2. The breasts may be cut in to cubes if preferred
3. Marinate chicken in the juice of two limes, wine, pepper and garlic for at least 30 minutes
4. Preheat oven to 350°F Oil 9x9 pan with 2 tablespoons olive oil
5. Place marinated chicken (and marinade) in oiled pan
6. Bake 30 minutes or until done
7. Turn oven temperature up to 400°F
8. Brush pizza crust with remaining olive oil
9. Sprinkle spinach then basil over the crust
10. Arrange chicken and potatoes over greens
11. Salt and pepper to taste
12. Sprinkle cheese over chicken
13. Place pizza in the oven, either on a stone or directly on the oven rack
14. Bake 15 minutes or until the cheese bubbles and begins to brown
15. Remove from oven and cool 5 minutes to allow the cheese to set
16. Slice, serve, and enjoy!