Half Baked Harvest · by Tieghan Gerard★ 4.2 (62)
Whole Wheat Spinach and Artichoke Pizza.
NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 32%
CARBS 23G26% OF CAL
5G FIBER17G OTHER1G TOTAL SUGAR
FAT 23G59% OF CAL
7G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole wheat pizza topped with spinach, artichoke, mozzarella, and blue cheese. Rich and herbaceous with toasted pine nuts. A vegetarian main course ready in 30 minutes.
mainitalianpizza🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 pound whole wheat pizza dough (store-bought or homemade (recipe follows))
- 1/4 cup extra virgin olive oil
- 3-4 cloves garlic (minced or grated)
- 1 tablespoon lemon juice and zest of 1/2 a lemon
- 1 teaspoon dried basil
- kosher salt and pepper
- 2 cups fresh baby spinach
- 1 (12 ounce) jar marinated artichoke hearts, drained
- 8 ounces fresh mozzarella (torn)
- 1/4 cup grated parmesan cheese or crumbled blue cheese
- 1/2 of a Meyer lemon (thinly sliced)
- 2 tablespoons raw pine nuts
- crushed red pepper flakes (fresh basil and mircogreens, for serving)
At a glance
PER SERVING · TIME 30M
CAL 18%·PRO 32%
CARBS 23G26% OF CAL
5G FIBER17G OTHER1G TOTAL SUGAR
FAT 23G59% OF CAL
7G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 771mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 528mg
- Calcium
- 251mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 771MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.