I say women like this because my husband isn't crazy aboutit, being a traditional pepperoni guy, but all the women I've served it to said it was great. Again, it's an altered recipe that I tweaked (started out as a sandwich).
Ingredients:
1 10-oz. can Pillsbury refrigerated pizza crust
1 9-oz. pkg frozen spinach
1/4 c. mayonnaise
1 garlic clove, minced
1 TBSP olive oil
1 c. red onion, chopped or slivered
1 TBSP sugar
1 TBSP vinegar (cider, red wine or balsamic)
2 boneless, skinless chicken breast halves
1/2 c. Italian salad dressing
6 4-inch slices Provolone cheese
1 t. Italian dressing mix powder
Place chicken breasts in cake pan and pour Italian dressing over them, turning to coat both sides (if they are more than an inch thick, cut them in half across or flatten with rolling pin between plastic or waxed paper).
Bake at 350 degrees for 30-35 minutes, or cook in frying pan until tender. Cool enough to handle and chop.
Heat oven to 375 degrees. Unroll pizza dough, place in 15 x 10 x 1 inch baking pan. Starting at center, press out dough to edges of pan. Bake at 375 degrees for 10 minutes. cool for at least 15 minutes or completely.
Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels.
In small bowl, combine mayonnaise, 1 t. Italian dressing powder, and minced garlic clove. Refrigerate.
Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2-3 minuts or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3-5 minutes or until most of liquid has evaporated, stirring occasionally.
Spread mayonnaise mixture over pizza crust. Next, layer cheese slices to cover. Then add onions, chicken and spinach. Broil for about three minutes or until golden-brown and serve immediately.
Ingredients:
1 10-oz. can Pillsbury refrigerated pizza crust
1 9-oz. pkg frozen spinach
1/4 c. mayonnaise
1 garlic clove, minced
1 TBSP olive oil
1 c. red onion, chopped or slivered
1 TBSP sugar
1 TBSP vinegar (cider, red wine or balsamic)
2 boneless, skinless chicken breast halves
1/2 c. Italian salad dressing
6 4-inch slices Provolone cheese
1 t. Italian dressing mix powder
Place chicken breasts in cake pan and pour Italian dressing over them, turning to coat both sides (if they are more than an inch thick, cut them in half across or flatten with rolling pin between plastic or waxed paper).
Bake at 350 degrees for 30-35 minutes, or cook in frying pan until tender. Cool enough to handle and chop.
Heat oven to 375 degrees. Unroll pizza dough, place in 15 x 10 x 1 inch baking pan. Starting at center, press out dough to edges of pan. Bake at 375 degrees for 10 minutes. cool for at least 15 minutes or completely.
Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels.
In small bowl, combine mayonnaise, 1 t. Italian dressing powder, and minced garlic clove. Refrigerate.
Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2-3 minuts or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3-5 minutes or until most of liquid has evaporated, stirring occasionally.
Spread mayonnaise mixture over pizza crust. Next, layer cheese slices to cover. Then add onions, chicken and spinach. Broil for about three minutes or until golden-brown and serve immediately.
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