Wednesday, July 29, 2009

Happy Hump Day!!

click to enlarge the happiness!

Wedge Wednesday: Indian Spiced Pizza

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.

This was SUCH a good recipe! I love pizza, but always am striving to have it be healthier and unique--this is both. It is the perfect marriage of spicy and sweet! The apricots add an amazing flavor edge to the recipe, I think I will be experimenting with more fruit in pizza. The cheese serves as a great base for holding the toppings since you don't put any cheese on top. I used fat free ricotta and it was just as flavorful--and you don't need more than a pinch of salt if any (literally, pinch and use) with it. I cooked the pizza for 12 min and then broiled it for just a bit (2-3), but the apricots will broil faster than the onions etc, so maybe watch how long you put it under! Using the two smaller 6-8 inch crusts is great for those of us that are eating within our portions or eating for one! The ingredients were enough to make 2 pizza's (the second with non steamed spinach added)!!

Eat, eat and enjoy, thanks again Wedge!

Hot proof that I made it at home.
I melted my forman grill in the process!
Copyright © 2009 Jennette Turner
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