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Pizza Monterey

Dinner ready in 40 minutes! Enjoy this delicious pizza made with just four ingredients – perfect for Italian cuisine.

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  • Prep Time 15 min
  • Total Time 40 min
  • Servings 6

1
can (13.8 oz) refrigerated pizza crust
2
cups shredded reduced-fat Monterey Jack cheese (8 oz)
1
bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
1/2
cup reduced-fat ranch dressing

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 425ºF. Lightly grease 12-inch pizza pan or 13x9-inch pan with shortening.
  • 2 Unroll pizza crust dough; place in pan. Starting at center, press dough evenly in pan. Bake about 10 minutes or until light golden brown.
  • 3 Sprinkle 1 cup of the cheese over crust. If necessary, cut large pieces of vegetables into bite-size pieces; spread vegetables over cheese. Drizzle with dressing. Sprinkle with remaining 1 cup cheese.
  • 4 Bake 12 to 15 minutes longer or until crust is deep golden brown and cheese is melted.

EXPERT TIPS

Expert Tips

Refrigerated pizza dough and frozen vegetables let you make this pizza very quickly! If the vegetable mixture listed doesn't excite your taste buds, go ahead and use the combination you love--the recipe will work just fine.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
120),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
1000mg
1000%;
Total Carbohydrate
39g
39%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
20%;
Calcium
30%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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