Contributed By Samantha Zeigler, Author of Running and Cupcakes
Ingredients:
- 3 cups baby spinach
- 1 1/2 cups grape tomatoes (halved)
- 2 links chicken sausage (I like the Al Fresco Roasted Garlic Flavor)
- 1 store bought whole wheat pizza crust
- 5 slices provolone cheese
- Salt, garlic powder, Italian seasoning to taste
Directions:
- Preheat grille to medium high heat.
- Spray a large piece of aluminum foil with non-stick cooking spray and place spinach and tomatoes on top. Sprinkle with seasonings, to taste. (I did a light sprinkle over the top, which seemed to work perfectly). Cover the spinach/tomato mixture with another piece of foil and fold over all four edges, making a foil pack.
- Place the foil pack veggies and chicken sausage on the grille for 10 minutes – flipping the sausages halfway.
- While the veggies and sausage are cooking, place your 5 slices of provolone on the pizza crust.
- Place the cooked veggies on top of the cheese layer.
- Slice the chicken sausage into rounds and place on top of veggie layer.
- Place the entire pizza back on the grille for 8 minutes (or until cheese starts to bubble and crust gets crispy).
This was incredibly delicious. I served mine along side a simple spinach salad, then joined my mom for a post dinner ice cream cone.
All in all a great Tuesday! I’m going to bed tonight with my compression socks on in hopes my legs will care to join me for speedwork tomorrow.
Any success and/or failures lately you’d care to share? Both in the same day like mine?
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