1 pound chicken tenders
1 tablespoon garlic oil
1 teaspoon dried Italian seasoning
1 16-ounce pre-baked pizza crust
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1 10-ounce package frozen spinach, thawed and squeezed dry
2 tablespoons chopped sun-dried tomatoes marinated in olive oil, drained
1/4 cup grated Parmesan cheese
Preheat oven to 425 degrees F. Cut chicken into 1-inch pieces. In large skillet, heat garlic oil. Add chicken and cook for 10 minutes or until internal juices of chicken run clear. Stir in seasoning and remove from heat. Combine ricotta and mozzarella; spread on pre-baked pizza crust. Spread spinach over cheese mixture; add chicken and tomatoes. Sprinkle with Parmesan cheese. Bake pizza at 425 degrees F for 10 to 15 minutes or until crust is golden brown and cheese is melted.
Cut into 8 portions for 4 servings or cut in smaller, bite-sized portions to use as an appetizer.
Active Time: 15 Minutes
Total Time: 30 Minutes
Yield: 4 Serving