Dole Gourmet Roasted Vegetable Pizza
Cook time – 0 min

- Total time
- 52 minutes
- Preparation time
- 52 minutes
- Calories
- 270
- Portions
- 8
Serve this veggie-packed pizza with a leafy green salad.
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.
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
Nutritional Facts
Serving Per Container | |
Serving Size | 143g |
Calories | 270 |
Entries | Daily value in %* |
---|---|
Total Fat (13 g) | 20% |
Saturated Fat (4.5 g) | 23% |
Cholesterol (25 mg) | 8% |
Sodium (430 mg) | 18% |
Total Carbohydrate (26 g) | 9% |
Dietary Fiber (4 g) | 16% |
Total Sugars (3 g) | |
Protein (13 g) | |
Calcium | 25% |
Iron | 4% |
Manganese | 20% |
Vitamin A | 30% |
Vitamin C | 50% |
Vitamin K | 30% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.