Greek Pizza | Midwest Living

Greek Pizza

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Greek Pizza

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  • Makes: 4 servings
  • Prep 15 mins
  • Bake 10 mins

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This chicken, spinach, and feta cheese pizza can be ready to eat in just 25 minutes. Try it on busy weeknights.

Ingredients

  • 1 12 - inch (10-ounce) whole wheat Italian bread shell (Boboli)
  • 2 cups whole fresh baby spinach leaves
  • 8 ounces cooked skinless chicken breast, sliced
  • 1/2 cup cherry tomatoes, quartered
  • 1/4 cup crumbled feta cheese (1 ounce)
  • 2 tablespoons chopped walnuts or pine nuts
  • 1/2 teaspoon dried oregano, crushed, or 1-1/2 teaspoons chopped fresh oregano
  • 1/2 teaspoon dried rosemary, crushed, or 1-1/2 teaspoons chopped fresh rosemary
  • 1 recipe Sonoma Diet Red Wine Vinaigrette

Directions

  1. Place bread shell on a large baking sheet. Top with spinach, chicken, tomatoes, cheese, nuts, oregano, and rosemary. Drizzle with Sonoma Diet Red Wine Vinaigrette. Bake in a 400 degree F. oven for 10 to 15 minutes or until heated through. Makes 4 servings.

Sonoma Diet Red Wine Vinaigrette

Ingredients

  • 2 tablespoons red wine vinegar
  • 1 tablespoon finely chopped shallot
  • 1 1/2 teaspoons Dijon-style mustard
  • 2 tablespoons extra-virgin olive oil
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Directions

  1. In a bowl, mix red wine vinegar and shallot. Let stand 5 minutes. Whisk in mustard. Add olive oil in a thin steady stream, whisking constantly until combined. Stir in salt, and pepper. Makes 1/3 cup.

Nutrition Facts

(Greek Pizza)

Servings Per Recipe 4, cal. (kcal) 404, fiber (g) 6, sodium (mg) 639, sat. fat (g) 4, Fat, total (g) 17, chol. (mg) 56, pro. (g) 29, carb. (g) 38

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