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Shortly after moving to Indiana, some church members warmly welcomed us into their home for pizza night.  The hostess mentioned she’d make a pepperoni pizza for the kids and a “grown up” pizza for the adults.  I’ll admit I was skeptical but after the first bite, I’m okay with being the grown up.


Just a note: Enjoy your toppings either above or below the cheese layer.  However, if you want your spinach above the cheese, place on the pizza during the final few moments of baking to avoid scorching.



1 pizza crust (if you’re making it from scratch, do not bake beforehand)
1/2 cup mayonnaise
1 1/2 cup chicken, cubed and uncooked
1/2 sweet onion, chopped
2 Tablespoons +/- Red Wine Vinegar
Fresh spinach
Provolone (sandwich slices work great if you can’t find shredded)
Sugar, parsley, basil, Italian seasoning, garlic powder and ground cinnamon
Olive oil


In red wine vinegar and about two tablespoons sugar, caramelize onions.  Meanwhile, cook chicken thoroughly in one tablespoon olive oil, a dash of parsley, basil and/or Italian seasoning, garlic powder and a pinch of ground cinnamon.


While preparing onions and chicken, roll or toss pizza crust to desired size.   Lightly oil top with olive oil.  Spread mayo on the dough (not the crust) then sprinkle with sugar and garlic powder.  Put chicken and onions over the mayo and top with pieces of spinach.  Cover completely with provolone.  Bake about 15 to 20 minutes at 400F (or according to pizza dough/crust instructions).


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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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