VERY TASTY PIE - TRY ONE TODAY

Spinach and Artichoke Pizza with Chicken
CHEF PETER RAUEN DENVER DIVISION
BAR & GRILL – CASUAL & FAMILY DINING - HEALTHCARE COLLEGE & UNIVERSITY – GOLF & COUNTRY CLUB
	Ingredients 7 inch Roseli Pizza Dough Optimax Pan Spray 4 oz Presentation Spinach and Artichoke Dip 4 oz Patuxent Farms Dice White Chicken Meat 4 oz Roseli Shredder Whole Milk Mozzarella Cheese
Directions Place the frozen pizza dough on sheet pan and lightly spray dough with Optimax. Cover with plastic, let thaw in refrigerator over night. Heat the pouch of Spinach and Artichoke Dip in boiling water until thawed, remove from water and place in container and chill. Remove the thawed dough and place on lightly floured cutting board. With rolling pin, roll out to 9 inches. Spread the entire pizza dough with the Spinach and Artichoke mixture. Top the dough with chicken and spread the cheese over the dough. Place on a pizza screen and bake for 8 to 10 minutes in a pre heated 400F oven.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc