Chicken and Spinach Dip Pizza

Purchased spinach dip takes the place of pizza sauce in a veggie-packed pizza that's easy as pie, thanks to refrigerated pizza crust.

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Servings 8

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( 4 ) Ratings

4 Ratings

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3 Stars 40%

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ingredients 7
Prep Time 15 min
Total Time 40 min

Ingredients

: Cornmeal

1: can (13.8 oz) Pillsbury® refrigerated classic pizza crust

1: container (8 oz) refrigerated spinach dip

1: cup chopped cooked chicken

1: large tomato, seeded, chopped (1 cup)

1: cup sliced fresh mushrooms

1 1/2: cups shredded mozzarella cheese (6 oz)

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Directions

1 Heat oven to 400°F. Sprinkle cornmeal on 12-inch square pizza stone. Unroll dough on pizza stone. Starting at center, press out dough with hands to 12-inch square, forming 1/2-inch rim. Bake 8 minutes.
2 Spread spinach dip over partially baked crust. Top with chicken, tomato and mushrooms. Sprinkle with cheese.
3 Bake 12 to 15 minutes longer or until crust is golden brown and cheese is melted.

EXPERT TIPS

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Expert Tips

Make a vegetarian version when you omit the chicken. No worries--it's terrific that way, too!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 290
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 640mg; 640%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 0g 0% Sugars 5g 5% ),
Protein: 15g; 15%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 4%;
Calcium: 20%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;