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Pizza
>> Chicken Florentine Pizza
Ingredients:
Fresh Chicken Breast Tenderloins . . 1pound
Garlic Oil . . . . . . . . . . . . . . .1 Tablespoon
Dried Italian Seasoning. . . . . . . . . . 1teaspoon
Pizza Crust . . . . . . . . . . . . . . . . . 16 Ounces
Ricotta Cheese . . . . . . . . . . . . . . 1 Cup
Mozzarella Cheese . . . . . . . . . . . . ½ Cup
Frozen Spinach, Thawed . . . . . . . . . 10 Ounces
Chopped Sun-dried Tomatoes Marinated In Olive Oil. . 2 Tablespoons
Parmesan Cheese . . . . . . . . . . . . . . .¼. Cup
Preparation:
Preheat Oven To 425o 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 425o F For 10 To 15 Minutes Or Until Crust Is Golden Brown And Cheese Is Melted.
You can serve with your family and friends.
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