Chicken pizzas in muffin form

Ingredients:

• 1 chicken breast, diced into 0.5 cm (1/2 inch) cubes (110 g)
• 2/3 cup chopped baby spinach sprigs
• 1 tbsp. (110 g) coarsely grated mozzarella
• 1/2 tbsp. (110 gr.) mascarpone
• 1/3 cup (about 30 g) finely grated Parmesan
• 1/3 cup store-bought tomato sauce with basil
• 2 tablespoons chopped fresh basil
• 2 tsp fresh lemon juice (about 1/2 a small lemon)
• 1/4 tsp coarse salt
• 1/4 tsp ground black pepper
• Cooking spray with vegetable oil
• Flour for dusting
• 450 g fresh pizza dough

Preparation:

1. In a large bowl, combine chicken, mozzarella, spinach, mascarpone, Parmesan, tomato-basil sauce, lemon juice, salt and pepper.
2. Position a rack in the center of the oven and preheat to 425°F (220°C). Spray a standard 12-cup muffin tin with nonstick cooking spray.
3. Lightly flour a work surface. Roll out the pizza dough into a large, thin circle, approximately 0.3 cm thick. Using a 9-10 cm cookie cutter, cut out 12 circles from the dough. These will be the pizza bases.
   
   Take one muffin crust at a time and place it into the prepared muffin pan. Press the dough into the sides. Rotate the pan and press the dough into the bottom and sides again. Spoon 2-3 tablespoons of filling into the pan. Repeat with the remaining crusts and filling.
4. Bake the pizzas until the crust is golden brown and the toppings are bubbling, 16 to 18 minutes. Let them sit for a minute. Then, use a small knife to lift them out. pizzasPlace on a plate and serve.