Use a deli-roasted rotisserie chicken to ease the prep.
Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° (medium) heat.
Divide dough into 6 equal portions. Lightly sprinkle flour on a large surface. Roll each portion into a 6-inch round (about 1/4-inch thick). Carefully transfer pizza dough rounds to a cutting board or baking sheet sprinkled with cornmeal.
Slide pizza dough rounds onto cooking grate of grill; spread Creamy Alfredo Sauce over rounds, and top with spinach, chicken, and cheese. Sprinkle with lemon juice, salt, and pepper.
Grill, covered with grill lid, 4 minutes. Rotate pizzas one-quarter turn, and grill, covered with grill lid, 5 to 6 more minutes or until pizza crusts are cooked. Serve immediately.
Note: Individual pizza dough rounds may be made ahead. Roll out as directed, and place between pieces of wax paper sprinkled with flour and cornmeal; place in a gallon-size zip-top plastic bag. Seal bag, and chill 8 hours.