Directions:
- Unroll pizza crust into an ungreased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Prick dough several items with a fork. Bake at 425° for 7 minutes or until lightly browned.
- Meanwhile, combine the water, oil and pesto sauce mix in a saucepan. Cook until heated through (do not boil). Add the spinach, ricotta and onion.
- Spread over crust. Top with chicken, mushrooms, tomatoes and Swiss and Romano cheeses. Bake at 425° for 7 minutes or until crust is golden and cheese is melted. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 428.01 Kcal (1792 kJ) | ||
| Calories from fat | 271.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.12g | 46% | |
|---|---|---|---|
| Cholesterol | 60.92mg | 20% | |
| Sodium | 691.11mg | 29% | |
| Potassium | 611.17mg | 13% | |
| Total Carbs | 20.05g | 7% | |
| Sugars | 3.1g | 12% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 20.58g | 41% | |
| Vitamin C | 13.9mg | 23% | |
| Iron | 1.7mg | 10% | |
| Calcium | 248.9mg | 25% | |
| Amount Per 100 g | |||
| Calories | 162.52 Kcal (680 kJ) | ||
| Calories from fat | 102.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.44g | 46% | |
|---|---|---|---|
| Cholesterol | 23.13mg | 20% | |
| Sodium | 262.43mg | 29% | |
| Potassium | 232.07mg | 13% | |
| Total Carbs | 7.61g | 7% | |
| Sugars | 1.18g | 12% | |
| Dietary Fiber | 0.79g | 8% | |
| Protein | 7.82g | 41% | |
| Vitamin C | 5.3mg | 23% | |
| Iron | 0.7mg | 10% | |
| Calcium | 94.5mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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