Prep Time 25 min
Cook Time 25 Min
Servings 24
Difficulty Easy

Ingredients

  • 1/2 cup Fisher® Chef's Naturals® Walnut Halves and Pieces
  • Crisco® Original No-Stick Cooking Spray
  • 1 can (13.8 oz) Pillsbury® refrigerated pizza crust
  • 2/3 cup basil pesto
  • 1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain
  • 1/2 cup sun-dried tomatoes in oil, patted dry, cut into 1/4-inch slices
  • 1/2 cup well-drained artichoke hearts (from 14-oz can), coarsely chopped
  • 1 cup crumbled feta cheese (4 oz)
  • 1 cup shredded mozzarella cheese (4 oz)

Directions

  • Step 1

    Heat oven to 400°F. Spread walnuts in ungreased shallow pan. Bake 3 to 7 minutes, stirring occasionally, until light brown. Set aside.

  • Step 2

    Lightly spray large cookie sheet or 15x10x1-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough to 15x10-inch rectangle. Bake 8 to 12 minutes or edges are light golden brown.

  • Step 3

    Spread pesto over partially baked crust. Top evenly with spinach, tomatoes, artichoke hearts, feta cheese and mozzarella cheese.

  • Step 4

    Bake 8 to 15 minutes longer or until crust is golden brown and cheese is melted. Sprinkle with walnuts. Cut into 24 squares. Serve warm.

Serving size
(1 appetizer slice of 24)

  • Calories 120
  • Calories from Fat60g
  • Total Fat 7g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 10mg
  • Sodium 280mg
  • Potassium 0mg
  • Total Carbohydrates 10g
  • Dietary Fiber 1g
  • Sugars 1g
  • Protein 5g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet