Greek Pizza

1 12-inch (10 ounce) whole wheat Italian bread shell (Boboli)
2 cups whole fresh baby spinach leaves
8 ounces cooked skinless chicken breast, sliced
1/2 cup cherry tomatoes, quartered
1/4 cup crumbled feta cheese (1 ounce)
2 tablespoons chopped walnuts or pine nuts
1/2 teaspoon dried oregano, crushed, or 1-1/2 teaspoons chopped fresh oregano
1/2 teaspoon dried rosemary, crushed, or 1-1/2 teaspoons chopped fresh rosemary
1 recipe Red Wine Vinaigrette (recipe below)

For Vinaigrette:
2 tablespoons red wine vinegar
1 tablespoon finely chopped shallot (can substitute finely chopped onion)
1-1/2 teaspoons Dijon-style mustard
2 tablespoons extra-virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Place bread shell on a large baking sheet. Top with spinach, chicken, tomatoes, cheese, nuts, oregano, and rosemary. Drizzle with Red Wine Vinegar. Bake in a 400 degree oven for 10-15 minutes, or until heated through.

To Make Vinaigrette: In a small bowl, combine vinegar and shallot. Let stand for 5 minutes. Whisk in mustard. Add oil in a thin, steady stream, whisking constantly until combined. Stir in kosher salt and pepper. Use immediately or cover and chill for up to 3 days before using. If chilled, let stand at room temperature for about 30 minutes; whisk before using.

Recipe courtesy of The Sonoma Diet.

Number of Servings: 6

Recipe submitted by SparkPeople user CHRISTINEW1984.