Spinach-Artichoke Pizza with Tomatoes
Balsamic Berries
Ingredients
- 2 Tbsp cornmeal
- 1 (13.8-oz) can refrigerated pizza dough
- 2 (8-oz) containers vegetarian spinach artichoke dip
- 1 (8-oz) pkg shredded mozzarella cheese
- 2 Roma tomatoes, thinly sliced
Instructions
- Preheat oven to 450°F. Sprinkle cornmeal on a lightly greased pizza pan. Unroll and press dough over cornmeal to edges of pan.
- Spread spinach dip over dough. Top with mozzarella and tomatoes. Bake 15 to 20 minutes or until browned and bubbly.
Side Dish Ingredients
- 1 (16-oz) pkg strawberries, sliced
- 1 (6-oz) pkg blueberries
- 1½ Tbsp vegan balsamic vinegar
- 1 Tbsp organic brown sugar
Side Dish Instructions
- Combine both berries, vinegar, and sugar in a medium bowl; toss. Let stand 30 minutes before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
504
|
50
|
554
|
| Fat (g) | 28 | 0 | 28 |
| Sat. Fat (g) | 11 | 0 | 11 |
| Protein (g) | 21 | 1 | 22 |
| Carb (g) | 41 | 12 | 53 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 978 | 3 | 981 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
