Weeknight Roasted Chicken & White Bean Pizza |
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Prep Time: 17 Minutes Cook Time: 8 Minutes |
Ready In: 25 Minutes Servings: 30 |
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This recipe comes from Cooking Light magazine and it was a quick, fast weeknight dinner. Ingredients:
1 (15 ounce) can great northern beans, drained |
1 teaspoon lemon juice |
1/4 teaspoon garlic powder (i use 1/2) |
1/8 teaspoon pepper |
1/2 lb cooked chicken breast |
1/4 teaspoon dried rosemary |
12 ounces ready made pizza crusts (mama mia or boboli) |
1 cup thinly sliced fresh spinach |
3/4 cup sharp provolone cheese (shredded) |
Directions:
1. Preheat oven to 450 degrees.
2. Place first 4 ingredients into a food processor or blender and process until smooth.
3. Spread bean mixture evenly over the crust leaving a 1/4 inch border. Top with chopped chicken and spinach and finally cheese.
4. Place pizzas directly on the over rack and bake until golden approximately 8 minutes.
5. Note: I sprinkle a little dried red chili for a kick.
6. You can also use the small crusts to make individual pizzas.
7. I also use the package of ready to eat roasted boneless chicken halves for the chicken in this.
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