Ingredients
-
1
-
1
-
1/4
-
1/8
-
1/2
-
1/4
-
12
-
1
-
3/4
-
-
-
-
-
-
Directions
Weeknight Roasted Chicken & White Bean Pizza, This recipe comes from Cooking Light magazine and it was a quick, fast weeknight dinner , Quick and easy I had some northern beans I wanted to use, so I thought I’d try it out We didn’t have any spinach or provolone and I wasn’t going to the store, so I guess all I’m really reviewing was the goop that you use instead of sauce 🙂 used Beth’s pizza crust recipe, leftover mozzerella cheese, and chicken and it was wonderful! I’m sure it would be even better with the spinach, and sliced tomato would have been yummy too -I also should add that we have been very sick of tomato sauces lately, so maybe that’s part of the reason it tasted so good , Really tasty weeknight pizza The bean spread is so creamy and flavorful I did add some crushed red pepper flakes in with the mixture Next time I’d add some fresh garlic, too Perhaps even some thinly sliced tomatoes in summer would work well, too Overall a yummy and unexpected pizza that comes together in no time
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Steps
|
1
Done
|
Preheat Oven to 450 Degrees. |
|
2
Done
|
Place First 4 Ingredients Into a Food Processor or Blender and Process Until Smooth. |
|
3
Done
|
Spread Bean Mixture Evenly Over the Crust Leaving a 1/4 Inch Border. Top With Chopped Chicken and Spinach and Finally Cheese. |
|
4
Done
|
Place Pizzas Directly on the Over Rack and Bake Until Golden Approximately 8 Minutes. |
|
5
Done
|
Note: I Sprinkle a Little Dried Red Chili For a Kick. |
|
6
Done
|
You Can Also Use the Small Crusts to Make Individual Pizzas. |
|
7
Done
|
I Also Use the Package of Ready to Eat Roasted Boneless Chicken Halves For the Chicken in This. |
