• Preheat the oven to 500°F. Place a pizza stone or round pizza pan in the oven while it preheats.
• Heat a small sauté pan over medium-high heat. Add the oil to the pan; swirl to coat. Sprinkle the chicken with 1⁄2 teaspoon each of salt and pepper, and brown in the hot oil for 2 to 3 minutes, turning to brown on all sides. Add the garlic; sauté 30 seconds, stirring constantly. Remove from the heat.
• Roll the dough out on a lightly floured surface to a 14-inch circle. Slide the dough onto the preheated pizza stone, using a spatula as a guide. Spread the sauce evenly over the dough, leaving a 1-inch border. Arrange the chicken mixture over the dough, and sprinkle with the cheese. Bake at 500°F for 13 to 15 minutes or until the crust is blistered and cooked through.
• Scatter spinach salad over the cooked pizza. Slice pizza into 8 slices. Serve immediately.

Alabama-Style White BBQ Sauce:

• Use a veggie peeler to cut away 2 (1-inch) strips zest from the lemon, taking care to shave off just the bright yellow zest, and leaving all the bitter white pith behind on the fruit. Place the zest in blender jar. Once you shave off the zest strips, slice off just enough of both ends of the lemon to see the pulp. Stand the lemon up on one end, and run your knife between the visible white pith and the pulp to peel half of the fruit. Halve the lemon, reserving the half with the peel for another use. Cut the peeled half in half, reserving half for another use. Place the remaining peeled lemon quarter in the blender with the zest.
• Add the vinegar and remaining ingredients to the blender; process until smooth, scraping the sides as needed. Cover and chill up to 2 weeks.
• Tip: This BBQ sauce is delicious served as a sauce for chicken fingers and equally good with veggies for dipping. It also works as a tasty sandwich spread. In this recipe, I use it in place of red sauce on pizza.

Wilted Spinach Salad:

• Cook 2 slices bacon in a sauté pan over medium heat until crisp, about 6 minutes. Remove bacon from pan; reserve the drippings in pan. Drain bacon; crumble.
• Sauté 1 cup thinly sliced red onion in drippings over medium-high heat for 1 to 2 minutes, just until starting to soften.
• Add 1 1⁄2 tablespoons sugar and 3 tablespoons cider vinegar; bring to a boil, stirring constantly.
• Remove from the heat, and toss hot dressing with 3 cups baby spinach; season to taste with salt and pepper. Top with bacon.