Pre-prepped = quick work-night dinner.
Pizza dough made last night (Peter Reinhart's free recipe via Craftsy).
Roasted red pepper and tomato sauce previously made in bulk and frozen in cube ice trays for easy use and portioning.
Chicken frozen and ready to use after a bulk batch in the slow cooker.
Most time-consuming part of the dish was picking through the mixed greens that were at the end of their life.
Let dough come to room temp. Spread out onto cast iron griddle pan and put on burners to crisp bottom. Topped with sauce, mix of cheeses and toppings. Moved to 450* oven and finished with a quick broil.