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1
Preheat the oven to 450 degrees F. Adjust the rack to the middle of the oven.
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2
Heat a pizza stone or a large, heavy sheet pan in the hot oven for 1 hour.
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3
Preheat a grill pan (or cast-iron pan) over medium-high heat.
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4
Season the chicken on both sides with salt and pepper.
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5
Put the chicken in the grill pan, and grill until cooked through, 5 minutes per side.
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6
Let rest for 10 minutes, then dice into small chunks.
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7
Melt the butter in a medium saucepan set over medium heat.
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8
Scatter in the garlic and red-pepper flakes, and cook until fragrant.
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9
Sprinkle in the flour, and cook, stirring, until the sauce is light blond in color.
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10
Whisk in the cream, then reduce the heat to low and let simmer until thickened, about 2 minutes.
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11
Stir in the Parmesan cheese, and season lightly with salt and pepper to taste.
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12
Fold in 2 cups of the baby spinach.
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13
Flour your work surface, and roll the pizza dough out to a 13-inch diameter.
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14
Place the dough on a large sheet of parchment to transfer it to the pizza stone.
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15
Ladle the sauce in circles to cover the pizza thinly.
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16
Evenly top the pizza with grape tomatoes, grilled chicken, and the mozzarella in one layer.
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17
Brush the edge of the crust with olive oil, and season with salt and pepper.
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18
Carefully place the topped pizza on the pizza stone, holding both edges of the parchment paper as handles.
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19
Leave the pizza on the parchment.
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20
Bake the pizza until crisp and golden, about 20 to 25 minutes.
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21
Remove from the oven, and immediately top with the remaining baby spinach.
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22
Slice and serve.
