This is easy and an interesting taste. It's a great and healthy alternative to the boring old beef, tomato and cheese recipe.
When I made this, I eyeballed it, so do that too and it should turn out okay. adjust the amount of things too.
Spray a nonstick skillet with cooking spray and heat over medium to medium-high heat. Sauté onion for about 4 minutes until it begins to get tender, then add seasoning, thyme, salt and pepper mushrooms and garlic. Sauté until mushrooms begin to get tender.
Add tomato paste, sun-dried tomatoes, roasted bell peppers, vinegar, and capers, cook for a minutes. Add spinach and chicken until heated through and spinach is wilted.
Divide the dough into 4 sections and roll each of them out to about a 12" diameter.
Mix the cream cheese and cottage cheese with a fork, whisk or beater until creamy.
Divide the cheese and chicken mixture into four and arrange among the four dough-disks.
Top each with about 1/4 cup of mozzarella and fold in each. Crimp the edges with a dull fork. brush over each with the egg wash.
Bake at a 400°F oven on a baking sheet coated with tin foil, for about 20 minutes until lightly brown.