Chopped Bacon Caesar Pizza
Cook time – 10 min
- Total time
- 10 minutes
- Preparation time
- 10 minutes
- Calories
- 380
- Portions
- 4
Directions
- Top baked cauliflower pizza crust lightly with butternut squash puree and bake at 425°F for 10 minutes or until bubbling and warm.
- Prepare salad kit as directed and spread out on top of warm crust.
- Top with pepper, onion, walnuts and feta.
- Cool slightly before cutting into 6 to 8 slices. Serve warm.
Ingredients
- 1 pkg. (10.2 oz.) DOLE® Chopped Bacon Caesar Salad Kit
- 1 Dole Cauliflower Pizza Crust Recipe
- ¾ cup butternut squash puree
- 1 red pepper, roasted
- ½ red onion, sliced and roasted
- ½ cup walnuts
- ½ cup 50% less fat feta cheese
Nutritional Facts
| 1 Serving Per Container | |
| Serving Size | 369 |
| Calories | 380 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (26 g) | 33% |
| Saturated Fat (8 g) | 40% |
| Polyunsaturated (6 g) | |
| Monounsaturated (3 g) | |
| Cholesterol (75 mg) | 25% |
| Sodium (1360 mg) | 59% |
| Total Carbohydrate (22 g) | 8% |
| Dietary Fiber (7 g) | 25% |
| Soluble Fiber (1 g) | |
| Total Sugars (7 g) | |
| Included Added Sugars (1 g) | 2% |
| Protein (21 g) | |
| Calcium (339 mg) | 25% |
| Chloride (275 mg) | 10% |
| Choline (112 mg) | 20% |
| Copper (0.3 mg) | 35% |
| Folate (129 mcg DFE) | 30% |
| Iodine (11 mcg) | 8% |
| Iron (2 mg) | 10% |
| Magnesium (67 mg) | 15% |
| Manganese (0.8 mg) | 35% |
| Molybdenum (18 mcg) | 40% |
| Niacin (4 mg NE) | 25% |
| Pantothenic Acid (2 mg) | 40% |
| Phosphorus (262 mg) | 20% |
| Potassium (896 mg) | 20% |
| Riboflavin (0.3 mg) | 25% |
| Selenium (9 µg) | 15% |
| Thiamin (0.2 mg) | 15% |
| Vitamin A (285 mcg) | 30% |
| Vitamin B12 (0.3 µg) | 15% |
| Vitamin B6 (0.5 mg) | 30% |
| Vitamin C (117 mg) | 130% |
| Vitamin E (1 mg) | 6% |
| Vitamin K (26 µg) | 20% |
| Zinc (2 mg) | 20% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.