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.

  • prep time 15 min
  • total time 40 min
  • ingredients 7
  • servings 8

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)
  • 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.
  • 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;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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