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
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.