Using some nice hoop house grown local spinach and pickled jalapenos from our garden. You can skip the chicken if you like, but it does play nicely with the greens and chilies.
1 14-inch pizza crust
3 ounces spinach, washed and finely chopped
1 cup diced cooked chicken
2 Tbsp chopped pickled chili peppers (or to taste)
3 ounces shredded mozzarella
Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.
Spread the spinach over the pizza crust, then distribute the chicken and the chili peppers over it. Be sure to spread the chilies evenly so you don't get an overly hot bite. Top with mozzarella.
Bake for 15-18 minutes, until the crust is done and cheese begins to brown.