NOTE: Rehydrate the sundried tomatoes in a little water, 20-30 minutes before you need them.
Preheat oven to 450-degrees.
Add the minced garlic, red pepper flakes and about a teaspoon of Italian Seasonsing to the Alfredo sauce - mix well. Salt to taste. Spread the Alfredo sauce on the pizza.
Follow with sprinkling the Queso Shredded Cheese evenly.
Layer the Spinach, feta cheese, mushrooms, re-hydrated tomatoes, olives, artichoke hearts, onion, and fresh tomato slices, ... in that order.
Cut the stem off the pepperonchinis and squeeze the juice on the pizza, then slice and distribute.
Dust the pizza with Italian Seasoning and Pink Himalayan Salt.
Top with the Romano cheese.
Bake for 15 minutes at 450 degrees (we are elevation 3200 feet)
Slice and serve!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (24g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (14%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 12.2mg||0 %|
|Potassium 94.3mg||2 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.9g|
|Protein 0.6g||1 %|
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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: 7
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