Umami-Bomb Pizza with Arugula, Heirloom Tomatoes & Goat Cheese

Campbell's Umami-Bomb Pizza with Arugula, Heirloom Tomatoes & Goat Cheese Recipe

In just 25 minutes you can have a delicious, homemade pizza at your fingertips. With this versatile recipe, you can create your own unique pizza by adding your favorite veggies!

At a glance

Prep

15 min.

Total

25 min.

Serves

16

Bake: 10 min.

Made With

  • (10 1/2 ounces) Campbell’s® Healthy Request® Condensed  Cream of Mushroom Soup

    (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup

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What You'll Need

1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
1/4 cup basil pesto
2 teaspoons anchovy paste
2 teaspoons tomato paste
2 prepared whole wheat pizza crusts (16 ounces)
4 medium heirloom tomatoes, sliced
1 cup crumbled goat cheese (about 4 ounces)
2 cups baby arugula leaves

How to Make It

  • 1

    Heat the oven to 375°F.  Stir the soup, pesto, anchovy paste and tomato paste in a medium bowl.  Let stand for 2 minutes. 

  • 2

    Place the pizza crusts onto 2 baking sheets.  Spread half the soup mixture on each crust to within 1/2-inch of the edge.  Top with the tomatoes.  Season the tomatoes with salt and black pepper.  Sprinkle with the goat cheese.

  • 3

    Bake for 10 minutes or until the pizza is hot and the cheese is melted.  Top each pizza with 1 cup arugula.

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Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup

calories

170

totalfat

6.321g

saturatedfat

2.762g

cholesterol

10mg

sodium

399.727mg

totalcarbohydrate

21.869g

dietaryfiber

0.65g

protein

6.484g

vitamina

10%DV

vitaminc

8%DV

calcium

10%DV

iron

6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Flavor Variations: You can substitute black olive paste for the pesto, tomato paste and anchovy paste.  Try adding additional vegetables like zucchini, spinach, red peppers or eggplant before baking.
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RID#61179

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