Greek Pizza
(from RobotTwo’s recipe box)
You need the red wine vingrette!
Prep time: 15 minutes
Cook time: 10 minutes
Serves 4 people
Categories: Sonoma Lunch/Dinner Phase 2
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
Directions
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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.
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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.