Roasted chicken-and-white bean pizza
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15¾ | ounce | Great Northern Beans; Drained |
| 1 | teaspoon | Lemon Juice |
| ⅛ | teaspoon | Garlic Powder |
| ⅛ | teaspoon | Pepper |
| ½ | pounds | Cooked Chicken Breast Halves; Chopped |
| ¼ | teaspoon | Dried Rosemary; Crushed |
| 1 | Pizza Crust; 3 (7 Inch Crusts) | |
| 1 | cup | Fresh Spinach; Thinly Sliced |
| ¾ | cup | Provolone Cheese; Shredded |
Directions
Preheat oven to 450°.
Place first four ingredients in a blender or food processor, and process until smooth. Set aside.
Combine chicken and rosemary in a large bowl, and toss well. Spread ⅓ cup bean mixture evenly over each crust, leaving a ¼ inch border. Top each crust with ½ cup chicken, ½ cup spinach, and ¼ cup cheese.
Place pizzas directly on oven rack, and bake at 450° for 8 minutes or until crusts are golden.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Feb 8, 1999, converted by MM_Buster v2.0l.