• 1 (16 ounce) Signature Café Pizza Dough
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 cup Lucerne Cheese Finely Shredded Italian Style 6 Cheese Blend
• 2 cups O Organics Baby Spinach
• 8 Signature Farms Snacking Tomatoes Wild Wonders Melody, halved
• 1 cup pulled Signature Café Rotisserie Chicken
• 1 tablespoon Signature SELECT Garlic Parmesan Vinaigrette
• Sea salt
• Fresh ground black pepper
• 1 teaspoon Signature Select Balsamic Glaze
• 1/4 cup Primo Taglio Cheese Parmesan Shaved

1. Preheat oven to 450°F. Lightly grease a 16-inch round pizza pan and set aside.
2. On a lightly floured surface, stretch the pizza dough to fit the greased pan. Transfer to the pan.
3. In a small bowl, stir together the minced garlic and olive oil. Brush the mixture all over the stretched pizza dough.
4. Sprinkle the Italian cheese blend over the oiled crust.
5. Place the pizza on the center rack of the oven and bake for 15-20 minutes or until the crust is golden brown.
6. Meanwhile, in a medium bowl, toss the baby spinach, tomatoes and pulled rotisserie chicken with the garlic parmesan vinaigrette.
7. Once the pizza is baked, remove it from the oven and let set for a few minutes.
8. Top it with the spinach salad mixture. Sprinkle with sea salt and fresh ground black pepper.
9. Drizzle with the balsamic glaze and then top with the shaved parmesan.
10. Slice and serve!

• 8 large O Organics Cage-Free Eggs
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 cup milk
• 1/2 cup O Organics Baby Spinach, finely chopped
• 4 slices Signature Select Bacon, cooked and chopped into bits
• 1/2 cup diced Signature Farms Snacking Tomatoes Wild Wonders Melody (about 10)
• 1/2 cup crumbled Primo Taglio Feta Cheese

1. Preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside.
2. In a large bowl, whisk together the eggs until smooth and bubbly. Add the salt, pepper and milk and whisk well.
3. Whisk in the chopped spinach, bacon bits, diced tomatoes and crumbled feta cheese until well combined.
4. Use a 1 tablespoon measuring spoon to spoon the mixture into the prepared mini muffin cups, filling each one almost full.
5. Bake for 20 minutes or until the tops are set and edges start to turn golden. The bites will rise up out of the muffin cups while baking, but they will settle back in after they are removed from the oven. After removing from the oven, let them set in the pan for 5 minutes before gently running a sharp knife around the edges and lifting each one out.

Notes:

• Store in an airtight container in the refrigerator for up to 5 days. To reheat, cover them with a damp paper towel and heat them in the microwave on 50% power level for 20-30 seconds.
• They can also be stored in the freezer for up to 2 months. Just let them cool completely and store them sealed in a freezer safe bag or container. To serve, let them defrost in the refrigerator overnight or heat them in the microwave on defrost mode for 1-2 minutes.

*Food styling suggestion: add a little extra bacon, tomato and feta to the top of each one so those ingredients peak through the spinach as the bites bake.