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1 (10 ounce) can refrigerated pizza crust dough1 cup light sour cream1 cup light cream cheese, softened1 teaspoon dried dill weed1 tablespoon olive oil5 fresh mushrooms, sliced1 small onion, peeled and sliced1 clove garlic, minced1/2 red bell pepper, seeded and sliced into strips3/4 cup baby spinach leavesPreheat the oven to 375 degrees F (190 degrees C). Unroll the pizza dough onto a greased baking sheet. Press out to cover the entire sheet. In a medium bowl, mix together the sour cream, cream cheese and dill until smooth. Spread evenly over the crust. Heat the olive oil in a skillet over medium heat. Add the onion, mushrooms, garlic and red bell pepper; cook and stir until onion is tender but the pepper is still crisp, about 4 minutes. Stir in baby spinach at the end of cooking. Spread this mixture over the top of the pizza. Bake for 15 minutes in the preheated oven, or until the crust is golden at the edges. Cut into squares to serve.
Amount Per Serving Calories: 403 | Total Fat: 15g | Cholesterol: 40mg Powered by ESHA Nutrient Database
Servings Per Recipe: 4
Amount Per Serving
Calories: 403
Total Fat: 15g
Cholesterol: 40mg
Sodium: 873mg
Total Carbs: 49.2g
Dietary Fiber: 1.9g
Protein: 17.1g
VIEW DETAILED NUTRITION
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