Corn and Tomato Pizza
Ingredients
- 1 (1-lb) ball organic bakery pizza dough, at room temperature
- ½ (8-oz) block cream cheese, softened
- ½ tsp Italian seasoning
- 2 cups frozen corn kernels, thawed
- 1 cup grape tomatoes, halved
- 2 green onions, sliced
- 1½ cups shredded mozzarella cheese
- ¼ cup fresh basil leaves
Instructions
- Preheat oven to 425°F. Roll dough into a 16-inch round on a greased pizza pan; prick dough all over with a fork. Bake 6 minutes.
- Spread cream cheese on partially-baked crust; sprinkle with seasoning. Top with corn, tomatoes, onions, and mozzarella. Bake 10 to 12 minutes or until cheese is melted and crust is lightly browned.
- Sprinkle pizza with basil; cut into wedges to serve. Refrigerate leftovers up to 3 days.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
395
|
395
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 17 | 17 |
| Carb (g) | 49 | 49 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 624 | 624 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 1 | 1 |
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
