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1
Heat oven to 375u00b0F.
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2
Unroll dough; place in ungreased 15x10x1-inch baking pan.
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3
Starting at center, press out dough to edges of pan.
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4
Bake at 375u00b0F for 10 minutes.
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5
Cool 15 minutes or until completely cooled.
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6
Meanwhile, cook spinach as directed on package.
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7
Drain well; squeeze dry with paper towels.
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8
In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well.
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9
Refrigerate.
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10
Heat oil in small saucepan over medium-high heat until hot.
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11
Add onion;cook and stir 2 to 3 minutes or until crisp-tender.
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12
Add sugar and vinegar.
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13
Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally.
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14
To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper.
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15
Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
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16
Sprinkle chicken with Italian seasoning and minced garlic.
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17
Spray large skillet with nonstick cooking spray.
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18
Heat over medium-high heat until hot.
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19
Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once.
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20
Cut cooled pizza crust into 4 rectangles.
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21
Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture.
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22
Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down.
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23
Heat large skillet or cast iron skillet over medium heat until hot.
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24
Place sandwiches in skillet.
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25
Place smaller skillet on sandwiches to flatten slightly.
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26
Cook about 1 to 2 minutes or until crisp and heated, turning once.
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27
Cut each warm sandwich into quarters.
