Greek Veggie Pizza
Go Greek for dinner tonight! This fresh vegetarian pizza is saucy, cheesy and just plain delicious.
- 1 package Pillsbury’s Best™ refrigerated classic crust pizza dough
- ¾ cup Muir Glen™ organic crushed tomatoes (from 14.5-oz can)
- 2 cups baby spinach leaves (lightly packed)
- ¼ cup chopped Progresso™ marinated artichoke hearts (from 6-oz jar), drained, patted dry
- ¼ cup thinly sliced red onion
- 2 tablespoons quartered pitted kalamata olives
- 2 cloves garlic, finely chopped
- 1 ½ cups shredded mozzarella cheese (6 oz)
- ¼ cup crumbled feta cheese
- 1 tablespoon chopped fresh Italian (flat-leaf) parsley leaves
- 1 teaspoon chopped fresh oregano leaves
1 Serving: Calories 310 (Calories from Fat 100); Total Fat 11g; (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 25mg; Sodium 780mg; Potassium 115mg; Total Carbohydrate 37g; (Dietary Fiber 2g); Sugars 3g; Protein 14g
% Daily Value: Vitamin A 30%; Vitamin C 4%; Calcium 25%; Iron 10%
Exchanges: 2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
- Heat oven to 425°F. Place oven rack in low position. Unroll dough with oven-safe parchment paper onto ungreased large cookie sheet (dough bakes on paper). Spread tomatoes evenly over dough.
- Top with spinach, followed by artichoke hearts, red onion, olives and garlic. Top with mozzarella and feta cheeses.
- Bake 16 to 21 minutes or until crust is golden brown. Top with parsley and oregano.
- No fresh oregano? No problem. Substitute 1/4 teaspoon dried. Sprinkle it over the tomatoes before topping with spinach.
- Don’t skip the step of patting the artichokes dry – it helps keep the crust from getting soggy.
- Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change