• Before starting, remove pizza dough from the fridge and rest in a warm spot for 20 min. 
• Preheat the oven to 450˚F.
• Wash and dry all produce.
• Lightly oil hands, then lightly coat dough with oil.
• On a parchment-lined baking sheet, stretch dough into a rough oval shape. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.)
• Let dough rest in a warm place for 8-10 min.

• Meanwhile, peel, then cut half of onion into 1/4 inch slices (whole onion for 4 servings).
• Core, then cut pepper into 1/4 inch slices.
• Drain and roughly chop olives.
• Halve tomatoes.
• In a small bowl, mix together tomato sauce and sun-dried tomato pesto. 
• Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**

• With oiled hands, stretch dough again into a large oval shape. (NOTE: The dough should now hold its shape.)
• Spread tomato pesto mixture over dough. Top with onions, peppers, chicken, mozzarella, olives and half the feta. 
• Season with salt and pepper.
• Bake pizza in the middle of the oven for 14-18 min, until golden and crisp. (NOTE: For 4 servings, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)

• Meanwhile, in a large bowl, add 1/2 tbsp (1 tbsp) vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. 
• Whisk to combine. Season with salt and pepper.
• Add arugula and spinach mix and tomatoes, then toss to combine. 

• When pizza is done, let sit for 2-3 min, then cut into slices. 
• Divide pizza and salad between plates.
• Sprinkle remaining feta over salad.

If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**

Top pizza with chicken.