Chicken Spinach Goat Cheese Mini Pizzas

by Kim on February 23, 2012

The old nest is not so healthy right now–hubby and I are both fighting off colds. Bleck. I was kinda proud of the fact that I hadn’t been sick my whole pregnancy, but that record’s shot now. And I was so CLOSE!

I left work around noon today, unable to think of anything except the couch and the can of Progresso chicken dumpling soup I knew we had in the pantry (and have had for, I don’t know, a year? For some reason, canned soup just isn’t appealing unless I’m sick, when it suddenly transforms into the most amazing meal imaginable). Paired with some buttered toast and apple slices, it was the perfect sick day lunch.

I’ve also been all about Edy’s fruit bars lately (due to my ongoing possibly-pregnancy-related fruit obsession) and was so glad to have them around…perfect for a sore throat!  I can’t decide whether I like strawberry or coconut more…



and Yum:

Dinner was kind of an experiment. I’d gotten a rotisserie chicken on sale and was originally planning to use it to make Buffalo Chicken Enchiladas (one of the hubby’s favs, of course–what guy doesn’t love buffalo flavored Mexican food? You really can’t go wrong). But then I saw these cool little 5 grain flax flatbreads and thought, wonder if that’d make a good pizza crust stand-in?

The result? Pretty delish little 20-minute meal.

I topped the flatbreads with:

  • Pizza sauce (tomato sauce would have been fine too)
  • Shredded rotisserie chicken
  • Shredded cheese (I probably would have used mozzarella, but only had a cheddar + Jack combo on hand–still tasty!)
  • Sliced mini sweet tomatoes
  • Goat cheese
  • Spinach
  • Basil and oregano
I added everything except the spinach, baked for 10 minutes at 400, and then added the spinach for a final few minutes in the oven (just because hubby isn’t that into the super-wilted spinach thing).

Of course, the not-so-secret secret here is goat cheese. Food cannot taste bad when it contains goat cheese.

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