Make the pizza dough and let it rise till it doubles. (Use basic pizza dough recipe or store-bought dough from deli/freezer section)

Cook the chicken. Grill, bake, or boil the chicken. Grill till just cooked and then let cool.

Preheat pizza stone in oven to as hot as it will go (550°F or higher).

Heat a large pan over medium/high heat and add 2 tablespoons of olive oil. Add the garlic and shallots and quickly sauté.

Add the mushrooms with a little salt and pepper. Mushrooms will release their moisture.

Add the white wine and stir. Then add the spinach. Cover and let cook for a minute or two until spinach wilts. Remove from heat and set aside.

In a bowl combine the ricotta cheese with a little salt and pepper. Whip the ricotta till light and fluffy.

Cover a pizza peel with cornmeal or semolina and form the pizza dough. (Or form on pizza pan if you don't have a peel/stone)

Cover the crust with the ricotta mixture.

Sprinkle the fresh basil and oregano over the cheese.

Layer on the chicken and then top with the spinach/mushroom mixture.

Finally layer on the mozzarella cheese.

Bake in the preheated oven for 12-18 minutes (12-14 minutes at 550°F), until crust is golden brown and cheese is melted.

Slice and serve.