Greek Pizza

Greek Pizza

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

Red Wine Vinaigrette
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

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.

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

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