Ingredients
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2 skinless Chicken
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½ recipe quantity Pizza Dough
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A little Flour
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1½ cups chopped Feta Cheese
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1½ cups baby cherry Tomatoes
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1 tablespoon chopped Lovage
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1 cup baby Spinach
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2 tablespoons Olive Oil
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Sea Salt
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Freshly ground Black Pepper
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1 recipe quantity Microleaf Salad
Directions
Steps
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1
Done
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Heat the oven to 400°F and line 2 baking sheets with parchment paper. Put the chicken in a roasting tray and roast 12 to 15 minutes until the juices run clear when the thickest part of the chicken is pierced with the tip of a sharp knife. Let stand 5 minutes, then cut into small pieces. |
|
2
Done
|
Cut the pizza dough into quarters and roll out each piece on a lightly floured surface into a circle about ½ inch thick. Put the circles on the prepared baking sheets. |
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3
Done
|
Mix together the cooked chicken and all the remaining ingredients, season with salt and pepper, and gently toss together. Divide the filling among the pizza dough circles. Brush the edges of the circles with a little cold water, then fold half of the dough over the top and seal the edges together by twisting the dough. |
|
4
Done
|
Bake about 15 minutes until golden. Serve warm or cold, with a fresh salad. |
