Veggie Pizza
1. Preheat oven 450 degrees. Coat a large pizza pan with nonstick spray. Sprinkle with cornmeal.
2. Place the sun dried tomatoes in a small bowl and cover with boiling water. Allow to soak for 10 minutes or until soft.
Drain and discard liquid.
3. Coat a medium nonstick skillet with nonstick spray. Set over medium heat. Add the scallions. Cook for 2 minutes or until
almost soft. Add spinach and cook, stirring often for 2 minutes or until wilted and/or heated through. Remove from heat.
Stir in feta. Set aside to cool.
4. Turn the dough out onto a lightly floured work surface. Roll into a 12" circle. Place on the prepared pan. Spread with
spinach mixture, leaving 1/4" border. Sprinkle evenly with the tomato bits. Arrange the artichokes on top.
Sprinkle with the cheese.
5. Bake for 10 to 12 minutes or until the crust is golden brown.
I have used mozarella cheese instead of provolone. Tasted good! I also sprinkled a small amount of cheese directly on the unbaked crust before adding other ingredients. (I also used more than the recipe called for; a personal preference.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 44 | ||
Calories from Fat: 21 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 8.6mg | 3 % | |
Sodium 138.4mg | 5 % | |
Potassium 239.8mg | 6 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 2.7g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 44
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