Sunday, December 14, 2008

Chicken Spinach Sundried Tomato Pizza

This pizza sounded so horrible to me, but it was my daughter's favorite request at a local pizza place. They discontinued serving it after the recent spinach scare. I made this for her last night and she rated it as "better" than the one she used to order and I liked it a lot too. Being "of the season" I used turkey breast instead of chicken.

Whole Wheat Pizza Dough
2/3 can tomato paste
tablespoon dried onion
1/4 teaspoon (or to taste) Penzey's Granulated Garlic
1/4-1/2 teaspoon (or to taste) Penzey's Mural of Flavor
1/4 teaspoon olive oil (garlic)
prepared marinara (optional)
additional olive oil (I used garlic flavored)
sundried tomato (I prefer the dehydrated type vs marinated)
1 1/2 - 2 cups diced, cooked, turkey breast
2 garlic cloves, minced
additional granulated garlic
4-6 cups fresh spinach leaves
grated mozzarella
sea or kosher salt

Prepare pizza dough and let rise.

Prepare "sauce" with tomato paste, dried onion, seasonings and oil. Add water to make it a spreadable conistency. Set asside to let the dried onion soften and the flavors mix. You can skip this section and use prepared marinara or pizza sauce if you'd like.

If using dried tomatoes (not soaked in oil), place them in a small bowl with boiling or very hot water. Set aside.

When the dough has doubled in size punch/press down the dough and prepare the following:

In one skillet, saute the minced garlic in the garlic olive oil for a few minutes and add the chicken/turkey cubes to blend flavors.

In another skillet use a bit more of the olive oil and saute the spinach leaves until just wilted and do a very tiny sprinkling of salt and granulated garlic.

Roll out the pizza dough making a "pie crust rim" (this is going to be stacked high). Spread whatever marinara sauce you've chosen to use - edge to edge. Sprinkle generously with cheese. Place the cooked spinach on top of the cheese. Next comes the meat. Drain the tomato water and cut the tomatoes into strips/pieces, discarding the tough parts. Place these on top of the meat. Top the whole thing with another light sprinkle of salt and granulated garlic (go easy here).

Bake at 450 degrees for 25-30 minutes. 6-8 slices depending on how you slice it.

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