Pesto Ricotta Pizza Pie
Get your greens with this spring sprang sprung pizza pie.
8 Serving(s)
Ingredients
- 1 pkg. refrigerated pizza crust
- 1/3 cup basil pesto
- 1/2 cup Schnucks ricotta cheese, crumbled
- 1/2 cup fresh asparagus, cut into 1" pieces
- 1/3 cup Schnucks frozen peas, thawed
- arugula and sliced green onion to garnish after cooking
Instructions
- Preheat oven to 425°. On a greased 12" pizza pan or 9×13" baking sheet, press pizza dough into desired shape.
- Spread first ingredient on dough, leaving a 1" border. Top with remaining ingredients (except garnish) and bake until crust is golden brown, about 12-15 minutes. Garnish and serve immediately.
Nutrition Facts
217 Calories Per ServingFat: 5gSaturated Fat: 2gCholesterol: 8mgSodium: 480mgCarbohydrates: 36gFiber: 2gSugars: 2gProtein: 6gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe