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Jon Dickl, who designs all the lunches for Knox County Schools, shows us how to make a healthier version of spinach maria and how to incorperate it into a mini flatbread pizza.

1.5 qt. Bechamel sauce (white sauce, made with 1 T. each butter & flour per 1 cup of liquid)

1/4 c. plus 1 T. hot sauce

1 T. granulated garlic

1 T. onion powder

1 T. ground black pepper

1 T. crushed red pepper

frozen spinach

4 oz. Parmesan cheese, grated

8 oz. mozzarella cheese, shredded

Prepare your Bechamel, then add the hot sauce, spices and Parmesan . Simmer until thickened. Add thawed & drained spinach; mix into sauce. Pour into pan and add mozzarella; bake in oven until mozzarella is melted.

To make a Chicken Florentine Flatbread:

Place flatbread on a sheet pan, sprayed with vegetable spray. Spread 1/8 cup of Spinach Maria on the flatbread. Top with fully cooked chicken strips, 1 oz of shredded mozzarella and bake at 350 degrees until heated.

To serve, top with 1/2 cup spring mix, 1/8 c. diced tomatoes and drizzle with 1 tsp. of balsamic glaze .

Presented by Jon Dickl, Knox County Schools

Date: 5/15/2014

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