Spinach Salad with Black Beans & Pineapple and Chicken Enchilada Pizza

I want pizza!  I want Mexican!  Now you can satisfy everyone - Chicken Enchilada Pizza comes pizza and Mexican flair.  And the cheese stuffed crust will please those who can't decide what they want.  Our daughter cut the string cheese for me while I was preparing the other ingredients.  Using a plastic knife for kids, she carefully sliced along the string cheese, keeping her fingers back.  Of course, some string cheese just happened to break off so she had to eat it right away.


Spinach Salad with Black Beans and Pineapple is a simple throw-together salad that is light and refreshing.  The  black beans sneak in a nice amount of fiber and the pineapple provides kid appeal.  

Spinach Salad with Black Beans and Pineapple

Serves 6

6 cups fresh baby spinach

1 (15 1/2 ounce) can unsweetened pineapple chunks, drained

1 (15 ounce) can black beans, rinsed and drained

1 red bell pepper, chopped

4 ounces crumbled feta cheese

1/4 cup prepared light balsamic vinaigrette

In a large bowl, combine the spinach, pineapple, beans, peppers and cheese. Drizzle with vinaigrette; toss to coat.  Serve immediately.

Chicken Enchilada Pizza

Serves 6

1 loaf (1 pound) frozen bread dough, thawed (I used Wildtree Whole Wheat Crust mix)

4 pieces string cheese

2/3 cup chopped onion

1 tablespoon canola oil

2 cups cubed cooked chicken

1 (4 ounce) can chopped green chilies

2 tablespoons taco seasoning

1/4 - 1/2 cup enchilada sauce
1 (3.8 ounce) can sliced black olives

1 cup shredded Mexican cheese blend

Preheat oven to 350 degrees.  On a lightly floured surface, roll dough into a 15-inch circle. (You can also prepare on a lightly floured pizza peel and then transfer directly onto pizza stone.)  Transfer to a 14-inch pizza pan sprinkled with cornmeal.   Cut string cheese in half lengthwise; place around edge of pan. 

Fold excess dough over string cheese; pinch to seal. Prick dough thoroughly with a fork. Bake for 5 minutes.

Meanwhile, in a large skillet, sauté onion in oil for 3-4 minutes or until tender. Add the chicken, green chilies and taco seasoning; cook 2-3 minutes longer or until heated through.

Spread enchilada sauce over crust. Sprinkle with chicken mixture; top with Mexican cheese and olives. Bake 18-20 minutes longer or until cheese is melted and crust is golden brown.