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Greek Veggie Pizza

1 Ratings

1 Comments

Prep 15 min
Total 40 min
Ingredients 11
Servings 6

Go Greek for dinner tonight! This fresh vegetarian pizza is saucy, cheesy and just plain delicious. MORE+ LESS-

By Pillsbury Kitchens

February 22, 2018

Ingredients

package Pillsbury’s Best™ refrigerated classic crust pizza dough

1/2

cup Muir Glen™ organic crushed tomatoes (from 14.5-oz can)

1 1/2

cups baby spinach leaves (lightly packed)

1/4

cup chopped Progresso™ marinated artichoke hearts (from 6-oz jar), drained, patted dry

1/4

cup thinly sliced red onion

tablespoons quartered pitted kalamata olives

cloves garlic, finely chopped

1 1/2

cups shredded mozzarella cheese (6 oz)

1/4

cup crumbled feta cheese

tablespoon chopped fresh Italian (flat-leaf) parsley leaves

teaspoon chopped fresh oregano leaves

Steps

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1

Heat oven to 400°F for nonstick sheet pan (425°F for all other pan types). Place oven rack in low position. Unroll dough with oven-safe parchment paper onto ungreased large cookie sheet (dough bakes on paper). Nonstick parchment paper will brown during baking. Spread tomatoes evenly over dough. Bake 10 minutes.
2

Top with spinach, followed by artichoke hearts, red onion, olives and garlic. Top with mozzarella and feta cheeses.
3

Bake 7 to 12 minutes longer or until bottom of crust is golden brown. Top with parsley and oregano.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 16%
Saturated Fat 3 1/2g 17% Trans Fat 0g
Cholesterol: 20mg; 6%
Sodium: 700mg; 29%
Potassium: 110mg; 3%
Total Carbohydrate: 35g; 12%
Dietary Fiber 1g 7% Sugars 2g
Protein: 13g

% Daily Value*:

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

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 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;