Brain Power Pineapple Pizza with Pepita-Cilantro Pesto
- Total time
- 23 minutes
- Preparation time
- 15 minutes
- Calories
- 430
- Portions
- 4
Directions:
1. Adjust 2 oven racks to top and bottom position; preheat oven to 425°F. Spray 2 rimmed baking pans with cooking spray.
2. Pulse garlic, lemon juice, spinach, basil, cilantro and pepitas in a food processor until finely chopped, scraping down bowl occasionally; with processor running, slowly add oil through feed tube and process until emulsified. Makes about 1 cup pesto.
3. Leaving 1/2-inch border, spread 1/4 cup pesto over each crust; top each with 1/4 cup cheese, 2 tablespoons pineapple and 1 tablespoon onion. Bake pizzas 8 minutes or until cheese is melted and edges of crusts are golden brown, rotating pans between upper and lower racks halfway through baking.
4. Top each pizza with 2 tablespoons each avocado and tomatoes; cut into 4 slices. Makes 4 pizzas.
Ingredients
1 Nonstick cooking spray
2 garlic cloves
1/2 DOLE® Lemon, juiced (about 2 tablespoons)
1 1/4 cups packed baby spinach
1 cup packed fresh basil leaves
1/2 cup packed fresh cilantro leaves
1/4 cup roasted and salted pepitas
1/4 cup olive oil
4 (6-inch) ultra thin protein pizza crusts
1 cup shredded low-moisture part-skim mozzarella cheese
1/2 cup chopped DOLE® Pineapple
1/4 cup chopped DOLE® Red Onion
1/2 cup chopped DOLE® Avocado
1/2 cup quartered cherry tomatoes
Nutritional Facts
| 4 Serving Per Container | |
| Serving Size | 1 Pizza |
| Calories | 430 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (28 g) | 43% |
| Saturated Fat (7 g) | 34% |
| Polyunsaturated (4 g) | |
| Monounsaturated (15 g) | |
| Cholesterol (18 mg) | 6% |
| Sodium (518 mg) | 22% |
| Total Carbohydrate (20 g) | 7% |
| Dietary Fiber (4 g) | 17% |
| Total Sugars (4 g) | |
| Protein (29 g) | 57% |
| Calcium | 35% |
| Iron | 30% |
| Magnesium | 8% |
| Manganese | 25% |
| Phosphorus | 20% |
| Potassium (396 mg) | 10% |
| Thiamin | 4% |
| Vitamin A | 15% |
| Vitamin B6 | 10% |
| Vitamin C | 40% |
| Vitamin D | 2% |
| Vitamin E | 20% |