10 oz. can refrigerated pizza crust dough
9 oz. pkg. frozen spinach, thawed and well drained
1/3 cup mayonnaise
1/4 tsp. garlic salt
1 Tbsp. olive oil
1 cup chopped red onion
1 Tbsp. sugar
1 Tbsp. apple cider vinegar
2 boneless, skinless chicken breasts
1/2 tsp. dried thyme leaves
1/2 tsp. salt
4 slices Havarti cheese
Preheat oven to 375 degrees. Unroll pizza dough and place in an ungreased 15x10x1-inch jelly roll pan. Press down on dough until it reaches edges of pan. Bake at 375 degrees F for 10 minutes until light brown and set.
In small bowl, combine well drained spinach, mayonnaise and garlic salt, mix well, and refrigerate.
In small saucepan, heat oil over medium heat. Add onion and cook and stir for 2 to 3 minutes until crisp tender. Add sugar and vinegar, then reduce heat to low. Simmer this mixture for 3 to 5 minutes or until most of liquid is absorbed, stirring often.
Flatten each chicken breast half by placing between two pieces of waxed paper. Gently pound chicken with a rolling pin or meat mallet until about 1/4 inch thick. Remove paper and sprinkle chicken with thyme and salt.
Spray large skillet with nonstick cooking spray. Heat over medium high heat, then add chicken. Cook chicken for 8 minutes, turning once, or until chicken is browned and thoroughly cooked and juices run clear.
Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan and spread each with 2 tablespoons mayonnaise mixture. Top 2 rectangles with chicken, onion mixture, cheese and remaining crust rectangles to make sandwiches.
Heat large nonstick skillet over medium-high heat. Place sandwiches in skillet. Place smaller skillet on top of sandwiches to flatten them as they cook. Cook 4 to 6 minutes or until crisp, thoroughly heated and browned, turning once halfway through cooking time. Cut each sandwich in half to serve.