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Dole Gourmet Roasted Vegetable Pizza

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Total Time (minutes)
52
Difficulty
2
Servings
8
Ingredients
10
Total Prep Time: 52 minutes
Calories Per Serving: 270
Nutrients

Nutrition Facts

Serving Size: 143g

Amount per serving
Calories 270 Calories from fat: 120
% Daily Value*
Fat 13 g 20 %
Saturated 4.5 g 23 %
Trans 0 g
Cholesterol 25 mg 8 %
Sodium 430 mg 18 %
Carbohydrate 26 g 9 %
Fiber 4 g 16 %
Sugars 3 g
Protein 13 g
Vitamin A 30 %
Vitamin C 50 %
Calcium 25 %
Iron 4 %
Vitamin K 30 %
Manganese 20 %

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

Serve this veggie-packed pizza with a leafy green salad.

Ingredients

  • 1 red bell pepper, thinly sliced
  • 1 cup DOLE® Broccoli Florets or Broccoli Bouquet
  • 1/2 DOLE Onion, sliced and separated into rings
  • 1 tbsp plus 1 tsp olive oil, divided
  • 1 (12-inch) pre-baked whole wheat pizza crust
  • 1/3 cup light cream cheese with chives and onions
  • 2 cups low-fat mozzarella cheese, shredded, divided
  • 1 cup DOLE Spinach, chopped
  • 3 tbsp pine nuts, toasted
  • 1 large large tomato, peeled, sliced

Directions

  1. Preheat oven to 350º F. Place red pepper, broccoli, and onion in a shallow 15x10-inch baking pan. Toss vegetables with 1 tablespoon olive oil and spread out in a single layer. Bake, about 20 to 25 minutes or until tender and lightly browned. Drain any juices and discard.
  2. Brush pizza crust with remaining 1 teaspoon olive oil. Spread cream cheese over pizza crust. Layer 1 cup mozzarella cheese over cream cheese; top with roasted vegetables. Top with spinach, pine nuts, remaining 1 cup mozzarella cheese and tomato slices. Increase oven temperature to 425º F.
  3. Place pizza crust directly on oven rack or on a pizza pan. Bake for 12 minutes. Cut into wedges and serve.
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Dole Gourmet Roasted Vegetable Pizza Serve this veggie-packed pizza with a leafy green salad. Prep Time: Cook time: Serves: 8
Nutrition facts: 270 Calories, 13 grams fat
Ingredients: 1 red bell pepper, thinly sliced, 1 cup DOLE® Broccoli Florets or Broccoli Bouquet, 1/2 DOLE Onion, sliced and separated into rings, 1 tbsp plus 1 tsp olive oil, divided, 1 (12-inch) pre-baked whole wheat pizza crust, 1/3 cup light cream cheese with chives and onions, 2 cups low-fat mozzarella cheese, shredded, divided, 1 cup DOLE Spinach, chopped, 3 tbsp pine nuts, toasted, 1 large large tomato, peeled, sliced, Directions:Preheat oven to 350º F. Place red pepper, broccoli, and onion in a shallow 15x10-inch baking pan. Toss vegetables with 1 tablespoon olive oil and spread out in a single layer. Bake, about 20 to 25 minutes or until tender and lightly browned. Drain any juices and discard.Brush pizza crust with remaining 1 teaspoon olive oil. Spread cream cheese over pizza crust. Layer 1 cup mozzarella cheese over cream cheese; top with roasted vegetables. Top with spinach, pine nuts, remaining 1 cup mozzarella cheese and tomato slices. Increase oven temperature to 425º F.Place pizza crust directly on oven rack or on a pizza pan. Bake for 12 minutes. Cut into wedges and serve.