Spinach-and-Roasted Red-Pepper Pizza

Photo: Howard L. Puckett; Styling: Fonda Shaia
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 28%
  • Fat: 6.8g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 8.9g
  • Carbohydrate: 26.4g
  • Fiber: 1.6g
  • Cholesterol: 20mg
  • Iron: 1.2mg
  • Sodium: 565mg
  • Calcium: 256mg

Ingredients

  • 1 (10-ounce) can refrigerated pizza crust
  • Cooking spray
  • 1 tablespoon cornmeal
  • 1 cup (4 ounces) shredded Asiago cheese, divided
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 (7-ounce) bottle roasted red bell peppers, drained and cut into 2-inch strips
  • 1/2 teaspoon dried thyme

Preparation

  1. Preheat oven to 425°.
  2. Pat dough into a 12-inch round pizza pan coated with cooking spray and sprinkled with cornmeal. Combine 1/2 cup cheese, nutmeg, pepper, and spinach in a bowl. Arrange mixture over dough. Top with bell peppers; sprinkle with thyme and 1/2 cup cheese. Bake at 425° for 15 minutes or until crust is browned and cheese melts.
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