PIZZA INGREDIENTS
1 roll PILLSBURY Refrigerated "Thin Crust" Pizza Crust
2 cups  spinach leaves
1 tbls Bertolli® Extra-virgin Olive oil
3/4 tsp McCormicks ITALIAN Seasoning
1/8 tsp McCormicks GARLIC Seasoning
1 1/2 cups chicken cooked and chopped small
2 cups baby Portobello mushrooms
1 1/2 cups Bertolli® Mushroom Alfredo sauce
8 oz pkg KRAFT NATURAL CHEESE SHREDS - Pizza Four Cheese

           Preparation Instructions
Preheat oven to 425 degrees.  Wipe pizza pan with light coating of olive oil.  Spread dough to edge of pan.  Lightly rub crust with olive oil.  Toss spinach in bowl with olive oil.  Sprinkle spinach with Italian seasoning and Garlic powder and toss again.  Spread spinach mixture on top of pizza crust, next add mushrooms, then chicken pieces.  Pour Alfredo sauce over pizza ingredients so as to coat toppings evenly and then sprinkle cheese over entire pizza to within 1 inch of edge of crust.  Bake for 10-12 minutes or until golden brown on top. 

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Ingredients

6 Chicken boneless thighs, cooked and diced

       1 tbls. Crisco shortening

3 cups Dole Classic Cole Slaw Mix

1 small bag of finely chopped walnuts

6 (10 inch) Flour Tortillas

3/4  cup Kraft Miracle Whip
Large bottle of Frank's Original RedHot sauce

Directions
1.  Thoroughly cook chicken thighs in Crisco until lightly browned in skillet.
2.  Dice chicken thighs and toss in large bowl.  Coat diced chicken with Frank's Redhot Sauce (use as much as you like).
3.  In another bowl mix Cole Slaw, Miracle Whip and walnuts together.
4.  Lay tortillas flat and spread 1/4 cup of coleslaw mix around the center of each tortilla. Place the coated chicken in a strip across the tortilla just below the center. Fold over the bottom of the tortilla and then fold one side inward, then the next.  Can be served warm or chill for 1 hour and serve.

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