CHICKEN & SPINACH PIZZA

Calories 200 (approx) 

Servings 12

1 flat, frozen pie crust

1 tablespoon olive oil

4 garlic cloves, thinly sliced

1 tablespoon minced rosemary

8 ounces fresh spinach, roughly chopped

3/4 cup plain marinara sauce

6 oz. cooked, shredded chicken breast (see note below)

1/2 cup part skim ricotta cheese

1/2 cup grated part skim mozzarella cheese

Thaw the pie crust by letting it stand at room temperature for about 10 minutes and preheat the oven to 450 degrees. Place on a foil lined baking pan sprayed with non-stick spray. Add oil and garlic to a large skillet and cook over low-medium heat, until garlic is fragrant and slightly golden, about 3 minutes. Be sure to stir it and watch it so that it does not burn. Pour oil from the skillet into a small bowl. Add minced rosemary to the oil and let stand. Keep garlic in the skillet. Add spinach to the skillet and cook over medium-high. Use tongs to toss it. Cook until just wilted, about a minute and a half (you don't want to overcook it or have a lot of liquid released). Remove from the heat and let stand at room temperature for ten minutes. Drain any liquid released from the spinach and combine it with marinara sauce, shredded chicken breast, and ricotta cheese. Stir well to combine. Drain any excess liquid out. Spoon the spinach chicken mixture evenly on the pie crust.  Sprinkle the mozzarella on top. Bake at 450F until dough is lightly browned, about 15 to 17 minutes and center is bubbly. Let cool slightly before slicing into 12 pieces.

Comment:  I used ready-to-eat rotisserie chicken.  Make sure to omit the skin. Six ounces yields about a cup and a half. Enjoy the rest of the chicken for a different meal.  This dish is delicious.  The original one called for puff pastry and it made a Stromboli.  I decided to use the pie crust and make a pizza.