Sun-Dried Tomato and Herb Pizza

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Prep 10 min
Total 35 min
Ingredients 7
Servings 6

Cheesy herb pizza topped with sun-dried tomatoes make a flavorful and meatless dinner. MORE+ LESS-

By Pillsbury Kitchens

Updated May 9, 2011

Ingredients

can Pillsbury™ refrigerated classic pizza crust

1/4

cup soft cream cheese with chives and onions

1/3

cup oil-packed sun-dried tomatoes, drained and sliced

tablespoons chopped fresh or 2 teaspoons dried oregano leaves

tablespoons chopped fresh or 2 teaspoons dried basil leaves

cup shredded mozzarella cheese (4 ounces)

1/4

cup shredded Cheddar cheese (1 ounce)

Steps

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1

Heat oven to 400° F. Grease 12-inch pizza pan. Unroll dough; place in greased pan. Starting at center, press out dough to edge of pan. Bake 10 to 12 minutes or until crust begins to brown.
2

Spread with cream cheese. Top with tomatoes, oregano and basil. Sprinkle with cheeses. Bake an additional 10 to 12 minutes or until cheese is melted and crust is golden brown.

Expert Tips

Use 1 1/4 cups shredded provolone cheese (5 ounces) instead of the mozzarella and Cheddar cheeses. Provolone cheese has a slightly rich, smoky flavor that would be delicious on this pizza.
Add 1/2 cup thinly sliced mushrooms to the pizza when topping with the tomatoes. Or for the meat lovers in your family, add small amounts of chopped pepperoni to part of the pizza.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 290
Calories from Fat: 100

% Daily Value

Total Fat: 12g; 18%
Saturated Fat 6g 29% Trans Fat 0g
Cholesterol: 25mg; 8%
Sodium: 670mg; 28%
Potassium: 150mg; 4%
Total Carbohydrate: 35g; 12%
Dietary Fiber 1g 6% Sugars 6g
Protein: 12g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 6%; 6%
Calcium: 20%; 20%
Iron: 15%; 15%

Exchanges:

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