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
  • Creamy Tomato Soup
Nutrition
466
23% daily value
4 servings
                                       
                                            vegetarian
     

Fat

28% 19

Saturated

35% 7

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 3

Carbs

19% 57

Carbs (net)

- 50

Fiber

26% 6

Sugars

- 6

Sugars, added

- 0

Protein

38% 19

Cholesterol

11% 34

Sodium

32% 764

Calcium

35% 347

Magnesium

14% 59

Potassium

13% 603

Iron

24% 4

Zinc

20% 2

Phosphorus

47% 328

Vitamin A

14% 128

Vitamin C

26% 24

Thiamin (B1)

44% 1

Riboflavin (B2)

38% 0

Niacin (B3)

31% 5

Vitamin B6

18% 0

Folate equivalent (total)

78% 314

Folate (food)

- 81

Folic acid

- 137

Vitamin B12

14% 0

Vitamin D

86% 13

Vitamin E

11% 2

Vitamin K

81% 97

Sugar alcohols

- 0

Water

- 186
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