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
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
Yield: 1 serving
Source: Chef Jaime Griffith
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