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Published: Tuesday, 8/10/2004

Greek Chicken Salad Pizza (personal size)

1 (10-inch) pizza dough, thawed

2 teaspoons olive oil

2 ounces chicken breast, grilled and

sliced on bias

2 ounces feta cheese, crumbled

whole black pepper, ground

8 ounces fresh spinach, torn into

bite size pieces

cup diced plum tomatoes

1/8 cup scallions, sliced 1/8 inch

1 tablespoon kalamata or black

olives

1 ounce parmesan cheese

cup French vinaigrette

Preheat oven to 475 degrees. On lightly fl oured surface,

stretch dough until it is 10 inches in diameter.

Brush edge of dough with 2 teaspoons oil. Top with

cooked chicken, feta cheese, and 4 grinds of pepper.

Bake until cheese is bubbly. In bowl, combine 8

ounces spinach, 2 ounces tomatoes, green onions,

sliced olives, parmesan cheese, 4 grinds of pepper,

and French vinaigrette. Top baked pizza with spinach

mixture. Serve.

Yield: 1 serving

Source: Chef Jaime Griffith



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