Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (7.5 oz tube) Hy-Vee original buttermilk biscuits | ||
| ½ c. Hy-Vee finely shredded mozzarella, divided | ||
| 3 Roma tomatoes, seeded and diced, divided | ||
| 6 Hy-Vee kalamata olives, chopped, divided | ||
| ⅓ c. canned artichoke hearts, divided | ||
| ½ c. thinly sliced red onions, divided | ||
| ¼ c. chopped basil, divided |
Directions
- Preheat oven to 400 degrees. Spray two baking sheets with non-stick cooking spray, set aside.
- Press each biscuit into a 4- to 5-inch mini pizza crust with your hands or a rolling pin. Place pizza crusts on prepared baking sheets.
- Top each crust with mozzarella, tomatoes, olives, artichokes, onions and basil. Bake for 10-12 minutes, or until crust is golden brown, rotating halfway through baking time.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 5mg
- Sodium: 570mg
- Total Carbohydrates: 25g
- Protein: 7g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 10%
0%
Iron 8%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Back to School 2013.