PLANT-BASED CHICK'N PARMESAN PIZZA
PLANT-BASED CHICK'N PARMESAN PIZZA
Yield:
- 8 portions
Portion Size:
1/2 pizza
Ingredients
| 16 ea | |
|
Prepared pizza dough
|
4 lbs |
|
Angela Mia® Marinara Sauce
|
2 cups |
|
Vegan mozzarella
|
4 cups |
|
Vegan parmesan
|
2 cups |
|
Chopped roasted garlic cloves
|
1 cup |
|
Fresh basil leaves
|
1 cup |
Preparation
Preheat oven to 500°F. Grease four 12-inch pizza pans.
On a lightly floured work surface, roll out four balls of dough weighing 1 pound each. Lightly flour pans and transfer dough. Spread marinara sauce evenly between pizza doughs, leaving 1-inch borders. Top each with vegan mozzarella, chick’n tenders and Parmesan.
Bake for 8 minutes. Top each with roasted garlic. Bake for 4 to 7 more minutes, until crust is golden brown and cheese is melted. Top with basil and serve hot.
Nutrition Information
View Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 140 mg | 14% |
| Carbohydrate | 46 g | 15% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 27 g | 41% |
| Iron | 4 mg | 23% |
| Potassium | 165 mg | 0% |
| Calories | 513 kcal | 26% |
| Sodium | 1548 mg | 65% |
| Protein | 21 g | 42% |
| Polyunsaturated Fat | 0 g | 0% |
| Saturated Fat | 7 g | 34% |
| Sugars | 4 g | 0% |
| Dietary Fiber | 5 g | 20% |
| Vitamin C | 10 mg | 16% |
| Vitamin A | 430 iu | 9% |
Percent Daily Values are based on a 2,000 calorie diet