Lunch: Toasted Tuscan Walnut Squares

Refrigerated pizza crust gives you a head start in preparing a fabulous appetizer that feeds a crowd.

This recipe includes superfoods such as:

Spinach, Basil

Health benefits of Toasted Tuscan Walnut Squares

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1/2 cup Fisher® Chef's Naturals® Walnut Halves and Pieces
1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
2/3 cup basil pesto
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/2 cup sun-dried tomatoes in oil, patted dry, cut into 1/4-inch slices
1/2 cup well-drained artichoke hearts (from 14-oz can), coarsely chopped
1 cup crumbled feta cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)

Instructions

Heat oven to 400 °F. Spread walnuts in ungreased shallow pan. Bake 3 to 7 minutes, stirring occasionally, until light brown. Set aside.
Lightly spray large cookie sheet or 15x10x1-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough to 15x10-inch rectangle. Bake 8 to 12 minutes or edges are light golden brown.
Spread pesto over partially baked crust. Top evenly with spinach, tomatoes, artichoke hearts, feta cheese and mozzarella cheese.
Bake 8 to 15 minutes longer or until crust is golden brown and cheese is melted. Sprinkle with walnuts. Cut into 24 squares. Serve warm.

Share Toasted Tuscan Walnut Squares