Preheat oven to 425F. Cut chicken into 1-inch pieces. In large skillet, heat garlic oil. Add chicken and cook for 10 minutes or until internal juices of chicken run clear. Stir in seasoning and remove from heat. Combine ricotta and mozzarella; spread on prebaked pizza crust. Spread spinach over cheese mixture; add chicken and tomatoes. Sprinkle with Parmesan cheese. Bake pizza at 425F for 10 to 15 minutes or until crust is golden brown and cheese is melted.
Cut into 8 portions for 4 servings or cut in smaller, bite-sized portions to use as an appetizer.
Republished with Permission, National Chicken Council
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|Serving Size: 1 Serving (286g)|
|Recipe Makes: 4|
|Calories from Fat: 316 (58%)|
|Amt Per Serving||% DV|
|Total Fat 35.1g||47 %|
|Saturated Fat 11.1g||55 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 85.9mg||26 %|
|Sodium 868mg||30 %|
|Potassium 644.7mg||17 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 21.2g|
|Protein 34.3g||49 %|
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Calories per serving: 549
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