Wednesday, July 29, 2009
It's Wedge Wednesdays!! And I am in the mood for pizza!!
Indian Spiced Pizza with spinach and apricots
Get the thinnest crust possible for this pizza and make sure you cook it long enough to get it crispy.
1 10-inch pre-baked pizza crust, any kind ( I used 2 small ones, you can probably use pocket pita's too!! The wedge sells the Holy Land Deli brand-yum!)
1 T. olive oil OR Butter
½ lb. boneless skinless chicken breast, cut into small bite-size pieces
1 tsp. garam masala
¼ tsp. salt
2 large handfuls bulk salad spinach
8 oz. ricotta cheese + salt to taste
2 T. milk
¼ tsp. ground cardamom
¼ red onion, thinly sliced
¼ c. dried apricots, chopped
Preheat oven as per directions on pizza crust package. Warm the olive oil or butter in a skillet. Add the chicken and sprinkle with the garam masala and salt. Sauté for 4-5 minutes, stirring occasionally, until the chicken is just done.When the chicken is done, move it to the side of the pan and add the spinach. Cover the pan and continue cooking another 1-2 minutes, until the spinach is wilted.In a mixing bowl combine the ricotta, milk, cardamom and salt to taste.Spread the ricotta mixture evenly over the pizza crust. Spread the chicken pieces, cooked spinach, onion and apricots evenly over the pizza. Bake 12-15 minutes, until the crust is crispy.