Arugula-Goat Cheese Pesto Pizza
Spinach-Basil Salad
Ingredients
- 1 (1-lb) ball bakery pizza dough, at room temperature
- 3 Roma tomatoes, sliced
- ½ cup pesto
- 1 (5-oz) pkg baby arugula
- ¾ cup freshly shredded mozzarella cheese
- ¾ cup crumbled goat cheese
Instructions
- Preheat oven to 425°F. Roll out pizza dough into a 16-inch round on a greased baking sheet; prick dough all over with a fork. Bake 8 minutes.
- Pat dry tomatoes dry with paper towels. Spread pesto on partially-baked crust. Top with arugula, tomatoes, mozzarella, and goat cheese.
- Bake 8 to 10 minutes longer or until crust is golden and cheese melts. Cut into slices to serve.
- Refrigerate leftovers in an airtight container up to 3 days.
Side Dish Ingredients
- ¼ cup olive oil vinaigrette
- ½ (0.5-oz) pkg fresh basil, sliced
- 1 (6-oz) pkg baby spinach
- 1 cup cherry tomatoes
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 3 | |
| Calories |
395
|
129
|
524
|
| Fat (g) | 19 | 12 | 31 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 15 | 2 | 17 |
| Carb (g) | 38 | 4 | 42 |
| Fiber (g) | 2 | 2 | 4 |
| T. Sugs (g) | 3 | 1 | 4 |
| A. Sugs (g) | 1 | 0 | 1 |
