Pep­per & Goat Cheese Salad Pizza

It’s easy to get ev­ery­one ex­cited about eat­ing greens when they’re tossed in cit­rus dress­ing and piled on a pizza

Woman's World - - Weeknight Wonderful -

1 (15–16 oz.) pkg. re­frig­er­ated pizza dough, at room temp.

1⁄2 cup mari­nara pasta sauce

3⁄4 tsp. crushed dried rose­mary

2 cups cherry toma­toes, halved

1 yel­low pep­per, cut into 1⁄4" strips

6 oz. goat cheese, crum­bled

1⁄ 4 tsp. grated lemon zest

1 Tbs. lemon juice

1 Tbs. olive oil

1⁄8 tsp. salt

2 cups mixed baby salad greens

Heat oven to 450°F. Coat large bak­ing sheet with cook­ing spray. On lightly floured sur­face, roll out dough to 15"x13" rec­tan­gle. Trans­fer to bak­ing sheet. Spread mari­nara sauce over dough; sprin­kle with rose­mary.

Top with half of toma­toes, pep­per and cheese. Bake 20–25 min. or un­til crust is baked through. Mix lemon zest and juice, oil and salt. Add greens and re­main­ing toma­toes and pep­per; toss. Top pizza with salad and re­main­ing cheese.

Serv­ings: 6. Kitchen time: 15 min. To­tal

time: 40 min. Cals.: 290. Pro­tein: 10g. Fat: 11g. (5g. sat­u­rated). Chol.: 13mg. Carbs.: 36g. Sodium: 836mg. Fiber: 3g. Su­gar: 2g.

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