Preheat oven to 375 degrees Fahrenheit.

Drizzle a baking sheet with a little olive oil and place the pizza dough on top to rest before working. Trader Joe's pizza dough requires 30 minutes sitting at room temperature, so do that first.

Lay out a large square of foil and place the garlic cloves on top (be sure you leave the peel on!). Drizzle with 1 tablespoon olive oil and sprinkle with a couple of pinches of kosher salt. Fold the foil into a sealed packet and place in the oven. Roast the garlic until soft, golden, and fragrant, about 25 minutes. Remove from oven and set aside to cool.

Once cool enough to handle, peel the cloves and discard the skins. Increase oven heat to 450 degrees Fahrenheit to prepare for baking the pizza.

Add 8 of the peeled garlic cloves to a small bowl. Smash with a fork. Add the ricotta, 2 teaspoons olive oil, basil, honey, oregano, ½ teaspoon kosher salt, and pepper. Mix well.

Stretch the pizza crust into a large (approx. 14-inch) round and place on a greased cookie sheet or pizza stone. If making one meatless version and one chicken version, split the dough in half and stretch each into smaller rounds, approximately 8 inches, and place each on an olive-oil-greased cookie sheet.

Top the crust(s) with tablespoon-sized mounts of ricotta, as evenly spaced as possible. Scatter with spinach and remaining garlic cloves. Top with cooked chicken chunks if using. Scatter mozzarella cheese over the top(s).

Bake at 450 degrees Fahrenheit until the crust is crisp and golden and the cheese is melted and bubbling, 9-10 minutes. Remove from oven and allow to cool for a couple of minutes before slicing into wedges with a pizza cutter and serving.