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Party on a Pizza
 

Party on a Pizza

Goat cheese, sun dried tomatoes, arugula and fig sauce create a flavorful pizza perfect for entertaining.

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  • Serves: Makes 12 Servings (1 12 inch pizza)
  • Prep Time: 25 minutes
  • Cook Time: 10-12 minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: Makes 12 Servings (1 12 inch pizza)

Serving Size: 1 slice

Amount Per Serving
 
Calories:
290 
Calories from Fat:
110 
Total Fat:
12g 
Saturated Fat:
3.5g 
Cholesterol:
10mg 
Sodium:
590mg 
Total Carbs:
36g 
Dietary Fiber:
3g 
Sugars:
12g 
Protein:
11g 

DIRECTIONS

  1. PREHEAT oven to 450 degrees F.

  2. MIX goat cheese topping ingredients together in a small mixing bowl. Set aside.

  3. PUREE figs in a food processor 30 40 seconds. Add half of the water and process until smooth. Spoon figs into a medium size sauce pan. Add remaining water. Cook over low heat, simmering 1 2 minutes. Add SPLENDA® Granulated Sweetener olive oil and lemon juice. Whisk together until well mixed. Remove from heat and cool.

  4. PLACE pizza crust on baking sheet and spread goat cheese topping onto the crust. Bake in the oven for 10-12 minutes or until crust is crisping and cheese is hot.

  5. REMOVE pizza from oven, and place the torn pieces of prosciutto on top. Spoon desired amount of fig topping over pizza. Reserve any remaining fig topping for a later use.

  6. TOSS salad ingredients together and place on top of pizza. Slice and serve.

NOTE

Both the goat cheese mixture and the fig syrup can be made ahead of time and stored for up to three days. This way you have a quick and easy last-minute meal idea for your family or for surprise guests.

INGREDIENTS

  • 1 (12 oz). pre-made thin pizza crust
  • 4 slices prosciutto, torn
Goat Cheese Topping
  • 2/3 cup sundried tomatoes, chopped
  • 4 ounces soft goat cheese
  • 1 tablespoon SPLENDA® No Calorie Sweetener, Granulated
  • 2 tablespoons olive oil
Fig Topping
  • 1 cup dried figs, halved
  • 1 cup water, divided
  • 1 tablespoon SPLENDA® No Calorie Sweetener, Granulated
  • 1 tablespoon olive oil
  • 2 teaspoons fresh lemon juice
Salad Topping
  • 3 cup arugula, chopped
  • 1 teaspoo lemon juice
  • 1 teaspoon olive oil
  • salt and pepper to taste

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