GREEK PIZZA

Prep Time: 15 minutes Bake: 10-15 minutes Oven: 400 degrees Makes: 4 servings

1 12-inch (10 ounce) whole wheat Italian bread shell/crust (like 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)
2 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
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
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.

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

Nutrition Facts per serving: 404 cal., 17 g total fat (4 g sat. fat), 56 mg chol., 639 mg sodium, 38 g carbo., 6 g fiber, 29 g pro.

Vegetarian Option: Simply omit the chicken.

From: The Sonoma Diet (emulating the Meditteranean way of eating); this recipe is a favorite of my husband's, my 14-year-old's and mine. Enjoy!