Chicken Florentine Pizza
1 pound fresh
chicken breast tenderloins
1 tablespoon garlic oil
1 teaspoon dried Italian seasoning
16 ounces pizza crust
1 cup ricotta cheese
1/2 cup mozzarella cheese
10 ounces frozen spinach, thawed
2 tablespoons chopped sun-dried tomatoes marinated in olive oil
1/4 cup Parmesan cheese
Preheat oven to 425° F. Rinse chicken with cold water and pat dry with paper
towels. Cut into 1-inch pieces.
Cook
In large skillet, heat garlic oil. Add chicken and cook for 10 minutes or until
done (chicken piece is no longer pink when cut and juices run clear). Stir in
seasoning and remove from heat.
Combine ricotta and mozzarella; spread on prebaked pizza crust. Spread spinach
over cheese mixture; add chicken and tomatoes. Sprinkle with Parmesan cheese.
Bake pizza at 425° F for 10 to 15 minutes or until crust is golden brown and
cheese is melted.
Serve
Cut into 8 portions for 4 servings or cut in smaller, bite-sized portions to use
as an appetizer. Refrigerate leftovers.
YIELD: 8 Servings
