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Greek Pizza
You can have your pizza and still shed those pounds! This tasty dish is sure to please everyone in the family with its plentiful toppings — sliced chicken, ripe cherry tomatoes, fresh baby spinach, and delicious feta cheese. Enjoy!
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Serves: 4
Prep time: 15 min
Cook time: 10 min
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Ingredients:
12-inch whole wheat Italian bread shell (Boboli)
2 cups whole fresh baby spinach leaves
8 ounces skinless chicken breast, cooked and sliced
1/2 cup cherry tomatoes, quartered
1/4 cup reduced-fat feta cheese, crumbled
2 tablespoons walnuts or pine nuts, chopped
1/2 teaspoon dried oregano, crushed, or 1 1/2 teaspoons fresh oregano, chopped
1/2 teaspoon dried rosemary, crushed, or 1 1/2 teaspoons fresh rosemary, chopped
Red Wine Vinaigrette:
2 tablespoons red wine vinegar
1 tablespoon shallot, finely chopped
1 1/2 teaspoons Dijon-style mustard
2 tablespoons extra-virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Instructions:
1. Place bread shell on a large baking sheet. Top with spinach, chicken, tomatoes, cheese, nuts, oregano, and rosemary. Drizzle with Red Wine Vinaigrette. Bake in a 400°F oven for 10 to 15 minutes or until heated through.
Red Wine Vinaigrette: In a small bowl, combine vinegar and shallot. Let stand for 5 minutes. Whisk in mustard. Add oil in a thin, steady stream, whisking constantly until combined. Whisk in kosher salt and pepper. Use immediately or cover and chill for up to 3 days before using. If chilled, let stand at room temperature about 30 minutes; whisk before using.