Spinach and Feta cup packed spinach, steamed and squeezed to drain 1 tablespoon herbs (a combination of mint, dill and parsley), chopped 1 green onion, sliced 2 tablespoons feta, crumbled 2 inch) tortillas 1 cup handfuls kasseri or mozzarella, shredded
This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week.
Chicken Alfredo Pizza - Melt 2 T butter saucepan. Add 3 cloves garlic. Add 4 oz cream cheese; cook 1 minute until mixture is smooth, stirring constantly with a whisk. Gradually add 1 c milk and cook 3 minutes. Add 1 c Parmesan cheese cook 2 minutes. Spread alfredo sauce over the pizza dough, top with chicken, 3/4 c mozzarella cheese and 1/4 c Parmesan. Bake at 450 for 12-15 minutes