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PdfMix flour, salt, yeast, water and olive oil in a medium bowl until no dry parts remain. Cover with plastic wrap and allow to sit for 16-24 hrs.
Cut up chicken thighs into small cubes. Put into a bag with salt, pepper, and pesto. Mix until all chicken is covered in pesto. Let marinate overnight.
Day 2:
Preheat oven to 425. Place chicken on baking sheet and bake for 15 minutes, or until fully cooked through.
Place dough on oiled baking sheet. Allow the dough to relax for 15-20 minutes. After it’s relaxed, use fingers to spread it to the size of the baking sheet. Spray with pan spray and cover with plastic wrap, and allow to proof for 30 min - 1 hr.
After dough has proofed, uncover and spread Alfredo sauce over the top. Sprinkle a little bit of the cheese over sauce. Top with spinach, cooked chicken, and more cheese, and salt and pepper if desired.
Bake for 20 minutes, or until crust is fully cooked. Allow to cool for 5 minutes before cutting.