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DOLE® Snow-flower Pizza

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Total Time (Hours)
1
Difficulty
1
Servings
6
Ingredients
13
Total Prep Time: 20 minutes
Calories Per Serving: 261
Nutrients

Nutrition Facts

2 slices

Amount per serving
Calories 261 Calories from fat: 76
% Daily Value*
Fat 9 g 11 %
Saturated 1 g 7 %
Trans 0 g
Polyunsaturated Fat 3 g %
Monounsaturated Fat 5 g %
Cholesterol 22 mg 7 %
Sodium 321 mg 14 %
Potassium 215 mg 4 %
Carbohydrate 37 g 14 %
Fiber 4 g 14 %
Sugars 4 g
Protein 7 g
Vitamin A 2 %
Vitamin C 20 %
Calcium 8 %
Iron 4 %
Vitamin E 2 %
Thiamin 4 %
Vitamin B6 10 %
Phosphorus 4 %
Magnesium 4 %
Manganese 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • ½ (8-ounce) package DOLE® Mushrooms, sliced
  • ½ medium DOLE® Russet Potato, very thinly sliced
  • ½ medium DOLE® White Onion, chopped
  • 2 cups small DOLE® Cauliflower florets
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 box (12 ounces) frozen gluten free cauliflower pizza crusts (2 crusts)
  • 1 cup fat free ricotta cheese
  • 6 garlic cloves, finely chopped
  • 3 tablespoons chopped fresh basil
  • 1 cup DOLE® Organic Baby Spinach & Arugula
  • Crushed red pepper flakes (optional)

Directions

  1. Adjust oven rack to upper position; preheat oven to 425°F. Line a rimmed baking pan with parchment paper.
  2. Toss mushrooms, potato, onion, cauliflower, oil, salt and pepper in a large bowl; spread on prepared pan. Bake 25 minutes or until potatoes are just tender.
  3. Spread crusts with cheese; top with roasted vegetables, garlic and 2 tablespoons basil.
  4. Bake pizzas directly on oven rack 15 minutes or until crust is golden brown and crisp; top with spinach & arugula and remaining 1 tablespoons basil. Cut each pizza into 6 slices; sprinkle with crushed red pepper, if desired.

Chef Tip:To freeze pizzas, cool roasted vegetables and proceed through Step 3. Wrap pizzas with plastic wrap then foil and freeze up to 3 months. Bake pizzas from frozen at 425°F for 22 minutes or until crust is golden brown and crisp, and internal temperature reaches 165°F; top with spinach & arugula.

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DOLE® Snow-flower Pizza Prep Time:20 minutes Cook time:1 Hours Serves: 6
Nutrition facts: 261 Calories, 9 grams fat
Ingredients: ½ (8-ounce) package DOLE® Mushrooms, sliced, ½ medium DOLE® Russet Potato, very thinly sliced, ½ medium DOLE® White Onion, chopped, 2 cups small DOLE® Cauliflower florets, 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 box (12 ounces) frozen gluten free cauliflower pizza crusts (2 crusts), 1 cup fat free ricotta cheese, 6 garlic cloves, finely chopped, 3 tablespoons chopped fresh basil, 1 cup DOLE® Organic Baby Spinach & Arugula, Crushed red pepper flakes (optional), Directions:Adjust oven rack to upper position; preheat oven to 425°F. Line a rimmed baking pan with parchment paper.Toss mushrooms, potato, onion, cauliflower, oil, salt and pepper in a large bowl; spread on prepared pan. Bake 25 minutes or until potatoes are just tender.Spread crusts with cheese; top with roasted vegetables, garlic and 2 tablespoons basil.Bake pizzas directly on oven rack 15 minutes or until crust is golden brown and crisp; top with spinach & arugula and remaining 1 tablespoons basil. Cut each pizza into 6 slices; sprinkle with crushed red pepper, if desired.Chef Tip:To freeze pizzas, cool roasted vegetables and proceed through Step 3. Wrap pizzas with plastic wrap then foil and freeze up to 3 months. Bake pizzas from frozen at 425°F for 22 minutes or until crust is golden brown and crisp, and internal temperature reaches 165°F; top with spinach & arugula.