Made with baby spinach leaves, garlic and chopped tomatoes, this Florentine Pizza is a weeknight-quick dish—ready in less than a half hour.
What You Need
Original recipe yields 6 servings
2 cloves garlic, minced
1 Tbsp. olive oil
1 ready-to-use baked pizza crust (12 inch)
1 can (14-1/2 oz.) diced tomatoes, drained
3 cups tightly packed baby spinach leaves
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
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Let's Make It
Heat oven to 400°F.
Mix garlic and oil; spread onto crust.
Top with remaining ingredients.
Bake directly on middle oven rack 12 to 15 min. or until heated through.
Prepare using a ready-to-use baked whole wheat pizza crust.
Chicken Florentine Pizza
Prepare as directed, adding layer of 1 cup shredded cooked chicken to pizza toppings before baking as directed.
Bake pizza on baking sheet sprayed with cooking spray instead of baking it directly on the oven rack.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.