This plush pie begs to be savored slowly. Just like its rich colors, the flavors are intense and exquisite. For a little extra comfort, pair this pizza with a glass of full-bodied red wine. Bon appétit!
3⁄4 lb. skinless boneless chicken breasts
1⁄4 cup Italian salad dressing
1 1⁄4 cups spinach
3 tbsp. chopped fresh basil
6 tbsp. extra-virgin olive oil, divided
1 clove garlic, peeled
1 medium red onion, sliced
2 large (10-12 inch) whole-wheat pitas
2 tbsp. pine nuts
1 tbsp. dried rosemary
1⁄3 cup crumbled feta cheese
Preheat oven to 475 degrees.
Marinate the chicken in the Italian dressing for at least 30 minutes.
In the meantime, blend the spinach, basil, 3 tbsp. oil, garlic, and salt to taste in a small blender or food processor until smooth. Set aside.
In a skillet, heat 1 tbsp. olive oil over medium heat. Add the onions and cook, stirring frequently, for about 5 minutes. Add the chicken and cook for several minutes on each side, until cooked through. Slice the cooked chicken into small pieces.
To prepare the pizzas, evenly distribute the ingredients over the pitas. Start by spreading out the spinach mixture, then add the chicken, onions, pine nuts, dried rosemary, and feta.
Place the pitas directly on the middle oven rack. Bake for 6-8 minutes, until warm with crispy bottoms. Drizzle 1 tbsp. oil over each cooked pita.
“Real style is never right or wrong. It’s a matter of being yourself on purpose.” G. Bruce Boyer
Recipe reprinted from Nourishing Your Whole Self: A Cookbook with Feelings by Marci Izard, © 2015 Marci Izard, used by permission of the publisher, Pelican Publishing Company, Inc.