ROASTED VEGGIE PIZZA WITH BALSAMIC REDUCTION
Yield Portion Size
1 |
Udi’s ™ Pizza Crust, 12-inch par baked
|
1 cup |
Balsamic vinegar
|
1 tsp |
Grated orange zest
|
3 tbsp |
Granulated sugar
|
Salt, as needed
|
|
Ground black pepper, as needed
|
|
1/2 cup |
Crumbled Gorgonzola cheese
|
1/2 cup |
Shredded part-skim mozzarella cheese
|
1/4 cup |
Diced roasted sweet potato
|
1/4 cup |
Chopped roasted kale
|
2 tbsp |
Chopped cooked bacon
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 240 mg | 24% |
Carbohydrate | 38 g | 13% |
Cholesterol | 26 mg | 9% |
Total Fat | 11 g | 17% |
Iron | 1 mg | 5% |
Potassium | 99 mg | 0% |
Calories | 311 kcal | 16% |
Sodium | 706 mg | 28% |
Protein | 11 g | 22% |
Polyunsaturated Fat | 0 g | 2% |
Saturated Fat | 5 g | 26% |
Sugars | 22 g | 2% |
Vitamin C | 2 mg | 4% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat oven to 400°F.
-
Step 2
Place crust on baking sheet, parchment, or pizza stone and bake (plain) for 5 minutes until warmed through.
-
Step 3
Meanwhile, whisk together balsamic vinegar, orange zest and sugar in a small saucepan. Season with salt and pepper to taste. Bring to a boil. Reduce heat and simmer until thick and syrup-like.
-
Step 4
Remove pizza crust from oven; top with gorgonzola, mozzarella, roasted sweet potato, roasted kale and bacon. Bake 10 to 15 minutes more or until cheese browns slightly and a nutty aroma fills the air.
-
Step 5
Drizzle balsamic reduction over pizza just before serving.
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