| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Poultry |
1 |
servings |
INGREDIENTS
| 15 3/4 |
oz |
Great Northern Beans; Drained |
| 1 |
ts |
Lemon Juice |
| 1/8 |
ts |
Garlic Powder |
| 1/8 |
ts |
Pepper |
| 1/2 |
lb |
Cooked Chicken Breast Halves; Chopped |
| 1/4 |
ts |
Dried Rosemary; Crushed |
| 1 |
|
Pizza Crust; 3 (7 Inch Crusts) |
| 1 |
c |
Fresh Spinach; Thinly Sliced |
| 3/4 |
c |
Provolone Cheese; Shredded |
INSTRUCTIONS
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 1/3 cup
bean mixture evenly over each crust, leaving a 1/4 inch border. Top each
crust with 1/2 cup chicken, 1/2 cup spinach, and 1/4 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@earthlink.net> on Feb 8,
1999, converted by MM_Buster v2.0l.
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