1 (6 ounce) package spinach (frozen sauteed with salt and pepper)
1 medium garlic clove (minced)
1 ounce olive oil
4 ounces cooked chicken breasts (season chicken tenders with salt, pepper, a pinch of mint and cayenne. after they are grilled, cube)
2 ounces gorgonzola
Directions:
1. Spread pesto directly on crust then spread 6 oz of mozzarella. 2. Place cubed chicken and then crumble the gorgonzola. 3. Finish by sprinkling the remaining 2 oz of mozzarella. 4. Bake in hot 450 F oven on open rack until cheese is melted. 8-12 minutes depending on your oven.
