Greek Stuffed Roasted Chicken
Greek Stuffed Pizza
| 2 | teaspoons canola oil |
| 1 | onion, chopped |
| 1 | (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
| 1
1 |
(12 ounce) can artichoke hearts quarters, slightly chopped
cup ricotta cheese |
| 1/3 | cup feta cheese, crumbled |
| 1/4 | cup chopped fresh dill |
| 4 | scallions, thinly sliced |
| 1/2 | teaspoon freshly ground pepper |
| 1/2 | Recipe (about 1 pound) Basic Pizza Dough – whole wheat variation, at room temperature.
Arrange one rack on the bottom rung of the oven. Preheat the oven to 450˚F. In a large nonstick skillet over medium high heat, heat the oil. Add the onion and cook, stirring frequently, until tender, about 6 minutes. If the onion seems too dry; add 1/4 cup water and cook, stirring frequently, until the water has evaporated, about 3 minutes. Stir in the spinach and cook, stirring frequently, until the flavors are blended, about 3 minutes. Transfer the onion/spinach mixture to a large bowl. Stir in the ricotta cheese, feta cheese, dill, scallions, artichokes, and pepper until well blended. Sprinkle a work surface lightly with flour. Turn the dough onto the surface; cut the dough into 2 pieces. Knead each piece lightly, and then with a lightly floured rolling pin, roll each into a 12 inch circle. Transfer one circle of dough to a nonstick pizza pan or baking sheet, and gently pull dough back to a 12 inch circle. Spoon the spinach mixture on the dough, spreading the mixture to 1 inch from the edge. Brush the edge with water. Place the second circle of dough on top and crimp the edges to seal. Cut 4 (2 inch) slashes on top. Bake on the bottom rack of the oven until the filling is hot and the crust is golden, about 25 minutes. |
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