Cheesy Arugula-Pesto Pizza
Ingredients
- 1 (1-lb) ball bakery pizza dough, at room temperature
- 1 (6.5-oz) jar pesto
- ½ (5-oz) pkg baby arugula
- 2 small tomatoes, sliced and patted dry
- 1 cup shredded mozzarella cheese
- 1 cup crumbled feta cheese
Instructions
- Preheat oven to 425°F. Press dough into a greased 13- x 9-inch baking dish or a greased 12-inch pizza pan. Prick dough several times with a fork. Bake 6 minutes.
- Spread pesto on partially-baked crust. Top with arugula, tomatoes, and both cheeses.
- Bake 8 to 10 minutes or until crust is golden and cheese melts.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
418
|
418
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 16 | 16 |
| Carb (g) | 40 | 40 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 976 | 976 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 1 | 1 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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