Thursday, November 19, 2009

Greek Pizza

Greek Pizza

12 inch wholemeal Italian Bread Shell
2 cups baby spinach
8 ounces cooked & sliced chicken breast
1/2 cup quarted cherry tomatoes
1/3 cup low fat feta cheese, crumbled
2 tablespoons pine nuts
1/2 teaspoon dried oregano,crushed
1/2 teaspoon dried rosemary, crushed

Red Wine Vinaigrette
2 tablespoons red wine vinegar
1 tablespoon shallot, finely chopped
11/2 teaspoon dijon mustard
2 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 400F

Place bread on baking tray. Top with spinach, chicken, tomatoes, cheese, nuts, oregano and rosemary. Drizzle viaigrette.

In a small bowl mix vinegar and shallot. Stand 5 mins. Whisk in mustard. Add oil in thin, steady stream, whisking constantly until combined. Whisk in salt and pepper. It can last in the fridge for up to 3 days, but let stand at room temperature for 30mins and then whisk.

Bake in 400f 10 -15 mins

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