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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 488.7
  • Total Fat: 20.0 g
  • Cholesterol: 21.3 mg
  • Sodium: 1,296.1 mg
  • Total Carbs: 57.5 g
  • Dietary Fiber: 3.7 g
  • Protein: 19.9 g

View full nutritional breakdown of Artichoke, Tomato, and Spinach Pizza calories by ingredient
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Artichoke, Tomato, and Spinach Pizza

Submitted by: CYNESMITH

Introduction

This is modified from Rachael Ray's magazine. I would use a whole wheat crust next time to up the fiber. Since it is seasoned with salt & pepper to taste, that is not included in the nutritional info. This is modified from Rachael Ray's magazine. I would use a whole wheat crust next time to up the fiber. Since it is seasoned with salt & pepper to taste, that is not included in the nutritional info.
Number of Servings: 4

Ingredients

    3 tablespoons extra-virgin olive oil
    3 cloves garlic, chopped
    3 tablespoons flat-leaf parsley, chopped
    Salt and pepper, to taste
    Pillsbury Pizza Crust Classic Pizza dough, refrigerated 13.8 oz
    1 cup Sargento part-skim mozarella cheese, shredded
    1/4 cup parmesan cheese
    1 can (14oz) artichoke hearts in water, drained & quartered
    12 grape tomatoes, halved
    2 cups baby spinach, chopped

Directions

Preheat oven to 500 degrees. Combine olive oil, garlic, and parsley in large bowl. Season with salt & pepper to taste.
Stretch the pizza dough to fit baking sheet lined with parchment paper. Spread 2 T. of the garlic mixture on top and top with mozarella.
Toss the artichokes, tomatoes, and spinach with the remaining garlic mixture. Arrange on top of cheese. Sprinkle with parmesan cheese.
Bake 18-20 minutes. Makes 4 two slice servings if cutting pie into eight slices.

Number of Servings: 4

Recipe submitted by SparkPeople user CYNESMITH.






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