Grilled Chicken Panini with Spinach

To make Grilled Chicken Panini with Spinach, preheat oven to 375 degrees F. Unroll pizza dough and place in an ungreased 15x10x1-inch jelly roll pan. Press down on dough until it reaches edges of pan. Push with your fingers to form dimples. Brush with 2 Tbsp. olive oil and sprinkle with 1/2 tsp. thyme, marjoram leaves, and 1/4 tsp. salt. Bake for 10-12 minutes until light brown and set. Remove from pan and cool completely on wire rack.

In small saucepan, heat 1 Tbsp. olive oil over medium heat. Add onion and garlic and cook and stir for 2 to 3 minutes until crisp tender. Add sugar and lemon, then reduce heat to low. Simmer this mixture for 3 to 5 minutes or until most of liquid is absorbed, stirring often. Place onion mixture in a medium bowl; cool completely. Add well drained spinach, mayonnaise and pepper, mix well, and refrigerate.

Flatten each chicken breast half by placing, smooth side down, between two pieces of waxed paper. Gently pound chicken with a rolling pin or meat mallet until 1/4" thick. Remove paper and sprinkle chicken with 1/2 tsp. thyme and 1/4 tsp. salt.

Heat 1 tablespoon olive oil over medium high heat, then add chicken. Cook chicken for 7-9 minutes, turning once, or until chicken is browned and thoroughly cooked. Let chicken stand for 5 minutes, then cut into slices.

Cut cooled pizza crust into 4 rectangles. Place seasoned side down and spread each with 1/4 of the spinach mixture. Top 2 rectangles with sliced chicken and cheese. Combine to make sandwiches, seasoned side on the outside.

Heat large nonstick skillet over medium-high heat. Place sandwiches in skillet. Place a smaller skillet or oven-proof platter 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. Or cook sandwiches, two at a time, on pannini or dual-contact grill, about 2-4 minutes or until bread is crisp and cheese is melted.