2 tbsp vinaigrette salad dressing
2 Roma tomatoes, sliced thin
1 1/4 cups shredded cooked chicken breast
2 cups baby spinach leaves, chopped coarsely
1/4 cup grated Parmesan cheese
1 tbsp freshly minced rosemary
1 tube refrigerated pizza dough*
Preheat oven to 400 degrees.
Spray a 15-inch jelly roll pan with nonstick cooking spray.
Unroll the pizza dough onto the prepared pan and spread to fit. Bake for 5 minutes at 400 degrees.
Brush the dressing over the crust and spread the tomato slices over all. Top with the chicken, spinach, cheese, and rosemary.
Bake at 400 degrees another 8 to 10 minutes until the crust is a golden brown.
*If you don't want to use pizza crust, make this on a cauliflower crust.
1 1/4 cups shredded cooked chicken breast
2 cups baby spinach leaves, chopped coarsely
1/4 cup grated Parmesan cheese
1 tbsp freshly minced rosemary
1 tube refrigerated pizza dough*
Preheat oven to 400 degrees.
Spray a 15-inch jelly roll pan with nonstick cooking spray.
Unroll the pizza dough onto the prepared pan and spread to fit. Bake for 5 minutes at 400 degrees.
Brush the dressing over the crust and spread the tomato slices over all. Top with the chicken, spinach, cheese, and rosemary.
Bake at 400 degrees another 8 to 10 minutes until the crust is a golden brown.
*If you don't want to use pizza crust, make this on a cauliflower crust.
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