Ultra-Cheesy Brie & Chicken Pizzas

Meanwhile, halve brie, then cut into 1/4-inch slices. On a separate cutting board, pat chicken dry with paper towels. Cut chicken crosswise into 1/2-inch slices. Season with salt and pepper, then sprinkle Italian Herb Spice Blend over top. Toss to coat. In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium heat. When the pan is hot, add chicken. Cook for 2-4 min, tossing occasionally, until opaque on the outside. (NOTE: Chicken will continue to cook in step 3.)Remove the pan from heat.

Re-roll dough into large oval shapes. (NOTE: The dough should now hold its shape.) Transfer dough to a lightly-oiled, unlined baking sheet. (NOTE: For 4 portions, use 2 baking sheets with 2 pieces of dough on each sheet). Generously season dough with salt. Sprinkle mozzarella over dough. Top with brie, then chicken. Bake pizzas on the middle rack of the oven for 16-18 min, until golden-brown and cooked through. (NOTE: For 4 portions, bake on the middle and lower racks of the oven, switching baking sheet positions halfway through.)

Meanwhile, on the same cutting board (from step 1), cut tomato into 1/4-inch pieces. To a large bowl, add half the balsamic glaze and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper, then whisk to combine. Add spinach, tomatoes and sunflower seeds. Toss to combine.