Provencal Pizza #Rsc

1. Preheat oven to 400°F Unroll pizza dough on a large baking sheet and press into a 14x9-inch rectangle. Bake until edges are light golden brown, 6 to 8 minutes.

2. Place beans, ranch dressing, Parmesan, garlic, olive oil, lemon juice and fennel seed in a food processor and process until smooth. Spread on pizza crust, then top with spinach, chicken, tomatoes, olives and cheese. Bake until cheese is melted, topping is hot and crust is golden brown, 6 to 8 minutes. Cut into 6 squares.

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Nutrient	Quantity
Total fats	29.087 g
Protein	10.8651 g
Carbohydrates	42.3298 g
Energy	454.665 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2239 g
Water	238.8973 g
Aspartic acid	0.9666 g
Calcium, Ca	221.675 mg
Lutein + zeaxanthin	184.8825 g
Fiber, total dietary	4.5588 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	473.6025 g
Niacin	1.291 mg
Vitamin A, RAE	50.215 g
Arginine	0.112 g
Riboflavin	0.0969 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.0992 g
Glutamic acid	0.2423 g
Sodium, Na	234.4925 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3661 g
Total lipid (fat)	29.087 g
Manganese, Mn	0.4618 mg
Fructose	7.766 g
Proline	0.0968 g
Fatty acids, total saturated 16:0	3.3653 g
Fatty acids, total saturated 8:0	0.0112 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	3.9514 g
Choline, total	11.4252 mg
Sugars, total	25.3563 g
Serine	0.0977 g
Fatty acids, total saturated 10:0	0.0284 g
Fatty acids, total saturated 18:0	0.6565 g
Vitamin B-6	0.2564 mg
Selenium, Se	10.3792 g
Ash	2.5722 g
Fatty acids, total saturated 18:1 undifferentiated	20.0206 g
Pantothenic acid	0.4256 mg
Phenylalanine	0.0695 g
Copper, Cu	0.2047 mg
Betaine	0.027 mg
Thiamin	0.1152 mg
Retinol	7.8 g
Methionine	0.0349 g
Iron, Fe	2.159 mg
Carbohydrate, by difference	42.3298 g
Phosphorus, P	208.92 mg
Folate, total	20.785 g
Tocopherol, gamma	0.4221 mg
Fatty acids, total saturated 4:0	0.0324 g
Alanine	0.1009 g
Cholesterol	4 mg
Valine	0.0928 g
Fatty acids, total saturated 18:2 undifferentiated	2.8303 g
Glycine	0.0684 g
Glucose (dextrose)	12.6993 g
Fatty acids, total saturated 14:0	0.1007 g
Zinc, Zn	1.0683 mg
Isoleucine	0.0745 g
Maltose	0.198 g
Fatty acids, total saturated 12:0	0.0282 g
Fatty acids, total polyunsaturated	3.0542 g
Fatty acids, total saturated 14:1	0.0003 g
Tocotrienol, gamma	0.0248 mg
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.094 g
Tocotrienol, alpha	0.099 mg
Vitamin A, IU	888.77 IU
Folate, DFE	20.785 g
Tryptophan	0.0353 g
Vitamin C, total ascorbic acid	33.5783 mg
Phytosterols	78.315 mg
Galactose	0.3465 g
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0192 g
Tyrosine	0.0377 g
Vitamin B-12	0.22 g
Vitamin K (phylloquinone)	32.378 g
Fatty acids, total saturated	4.4187 g
Histidine	0.0425 g
Fatty acids, total monounsaturated	20.5207 g
Threonine	0.0556 g
Folate, food	20.785 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	87.235 g
Vitamin E (alpha-tocopherol)	4.5585 mg
Magnesium, Mg	36.94 mg
Lysine	0.0876 g
Potassium, K	606.5525 mg
Cystine	0.0171 g
Fluoride, F	4.95 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	4	17.88	3.9672	0.06
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	2 tablespoons	238.68	0	27
Chicken	1.5 cups	0	0	0
Spinach	1 box	0	0	0
Parmesan cheese	0.25 cup	74	8	1
Pizza dough	1 piece	0	0	0
fennel seed	1 teaspoon	6.9	1.0458	0.2974
cannellini bean	1 can	0	0	0
black olive	0.25 cup	0	0	0
italian cheese	1.5 cups	0	0	0
plum	1.5 cups	113.85	28.2645	0.693
reg	0.5 cup	0	0	0