Ann Cox/Kroger Food Stores

Thursday, June 1, 2000 – Recipe #2508


3 c packed, torn Strickland spinach leaves

1 6-8oz jar sun-dried tomatoes packed oil, reserving 1-2 T oil

1/2 c Parmesan cheese

1/4 c pine nuts

2 cloves garlic

1 red onion, thinly sliced

1 16oz Italian pizza crust

1 4oz can black olives

1 3oz pkg goat cheese

1 c diced rotisserie chicken

Directions: Place spinach, sun-dried tomatoes, Parmesan cheese, pine nuts and garlic in food processor and process until smooth. Add reserved tablespoon of oil to skillet and sauté red onions until soft. Spread tomato-spinach pesto over entire crust. Top with red onion, black olives, goat cheese, and chicken. Bake in 400° oven for 20-25 minutes. Yield: 4-6 servings

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