Recipe Menu
Picture of Artichoke and Feta Cheese Pizza
mediterranean greek lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1182 kcal 59 %
  • Fat 48 g 74 %
  • Saturated 16 g 82 %
  • Carbs 153 g 51 %
  • Fiber 15 g 60 %
  • Protein 46 g 92 %
  • Cholesterol 101 mg 34 %
  • Sodium 3308 mg 138 %
  • Calcium 872 mg 87 %
  • Magnesium 125 mg 30 %
  • Potassium 1019 mg 22 %
  • Iron 18 mg 100 %
  • Zinc 6 mg 52 %
  • Phosphorus 701 mg 100 %
  • Vitamin A 293 µg 33 %
  • Vitamin C 33 mg 36 %
  • Thiamin (B1) 2 mg 141 %
  • Riboflavin (B2) 2 mg 139 %
  • Niacin (B3) 13 mg 83 %
  • Vitamin B6 1 mg 85 %
  • Folate equivalent (total) 408 µg 102 %
  • Vitamin B12 2 µg 80 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 2 mg 12 %
  • Vitamin K 23 µg 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Artichoke and Feta Cheese Pizza

Ingredients

  • 1 6.5-ounce jar marinated artichoke hearts, drained, 2 tablespoons marinade reserved
  • 1 tablespoon yellow cornmeal
  • 1 10-ounce tube refrigerated pizza crust dough
  • 6 ounces plum tomatoes, thinly sliced into rounds
  • 1 cup crumbled herb-seasoned feta cheese (about 4 ounces)
  • 1/2 medium-size sweet onion (such as Vidalia or Maui), thinly sliced
  • 2 tablespoons thinly sliced fresh mint

Login or Join to leave a comment

Login Join

Discussion (0)