CHOPPED SALAD PIZZA
Yield Portion Size
| 1 cup | |
| 2 | |
| 4 oz |
Fresh mozzarella cheese, thinly sliced and patted dry
|
| 3 cups |
Chopped hearts of romaine (1-inch pieces)
|
| 1 jar (6 oz each) |
Marinated artichoke hearts, drained
|
| 1/4 cup |
Oil-packed sun-dried tomatoes, drained
|
| 1/4 cup |
Shaved Parmesan cheese
|
| 1/4 cup |
Wish-Bone® House Italian Dressing
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 220 mg | 22% |
| Carbohydrate | 51 g | 17% |
| Cholesterol | 14 mg | 5% |
| Total Fat | 19 g | 30% |
| Iron | 2 mg | 12% |
| Potassium | 191 mg | 0% |
| Calories | 450 kcal | 23% |
| Sodium | 1186 mg | 49% |
| Protein | 16 g | 33% |
| Polyunsaturated Fat | 2 g | 9% |
| Saturated Fat | 5 g | 24% |
| Sugars | 13 g | 1% |
| Vitamin C | 14 mg | 24% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat oven to 375°F. Pour tomato sauce into small saucepan. Bring to a boil over medium heat and boil until sauce is reduced by half and thick, stirring occasionally, about 8 minutes.
-
Step 2
Spread sauce over pizza crusts and top with mozzarella. Bake pizzas on rack until cheese is melted and crust is lightly browned, 6 to 10 minutes.
-
Step 3
Remove pizzas to a large baking sheet. Toss lettuce, artichoke hearts, sundied tomatoes and Parmesan together with Italian Dressing in a medium bowl. Top pizzas with salad, slice and serve.
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