Spring Vegetable Pizza with Gremolata recipes

Spring Vegetable Pizza with Gremolata recipes
16 Ingredients
  • 12 ounces refrigerated fresh pizza dough
  • cooking spray
  • 1 large fennel bulb with stalks
  • 1 tablespoon olive oil
  • 1/2 cup frozen green peas
  • 1 1/2 cups (3-inch) pieces asparagus, cut in half lengthwise
  • 5 garlic cloves, thinly sliced
  • 2/3 cup part-skim ricotta cheese
  • 3 1/2 tablespoons 2% reduced-fat milk
  • 1/2 teaspoon freshly ground black pepper
  • 1.5 ounces pecorino Romano cheese, grated (about 1/3 cup)
  • 1/4 teaspoon kosher salt
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon grated lemon rind
  • 1 large garlic clove, minced
  • tomato soup
Nutrition
471
24% daily value
4 servings
                                       
                                            vegetarian
     

Fat

29% 19

Saturated

35% 7

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 3

Carbs

19% 58

Carbs (net)

- 51

Fiber

28% 7

Sugars

- 7

Sugars, added

- 0

Protein

39% 20

Cholesterol

11% 34

Sodium

32% 764

Calcium

35% 352

Magnesium

15% 62

Potassium

19% 650

Iron

27% 5

Zinc

15% 2

Phosphorus

49% 340

Vitamin A

15% 137

Vitamin C

41% 25

Thiamin (B1)

37% 1

Riboflavin (B2)

31% 1

Niacin (B3)

26% 5

Vitamin B6

13% 0

Folate equivalent (total)

81% 326

Folate (food)

- 93

Folic acid

- 137

Vitamin B12

6% 0

Vitamin D

0% 0

Vitamin E

9% 2

Vitamin K

134% 107
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