Pork Chops with Strawberry Guava Sauce

Pork Chops with Strawberry Guava Sauce

These Pork Chops with Strawberry Guava Sauce by Sylvia Klinger, RD are a delicious way to add fresh, bright flavor to a family favorite.

There are many different cuts for pork chops. Loin chops (also known as center loin chop, center-cut loin chop, loin pork chop, pork loin end chop, porterhouse, or top-loin chop) are very lean, with very mild pork flavor. They make the perfect backdrop for the bold and spicy flavors like adobo seasonings and chipotle sauce used in the rest of the dish.

Pork Chops with Strawberry Guava Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Pork Chops
  • 1 to 2 Tbsp vegetable oil
  • 3 garlic cloves, minced
  • 1 to 2 tsp adobo seasonings
  • 4 pork loin chops, about 1 inch thick
Strawberry-Guava Sauce
  • 1 cup strawberries, chopped
  • ½ cup fresh or canned guavas, chopped or fresh papaya
  • 1½ cups chicken broth
  • 3 Tbsp olive oil
  • 1 to 2 tsp hot chipotle sauce
  • 2 green onions, chopped
  • 4 garlic cloves, chopped
  • 1 cup strawberries, diced (for garnish)
  1. In medium skillet, heat oil and cook garlic for a few seconds or until tender. Add pork chops to the skillet and sprinkle with adobe seasonings. Cook over medium heat for 5 to 8 minutes or until juices run clear. Set aside.
  2. Meanwhile, in a small sauce pan, combine sauce ingredients and simmer mixture at low heat for about 10 to 12 minutes.
  3. To serve, divide and drizzle sauce and diced strawberries over 4 pork chops.
Nutrition Information
Serving size: 1 pork chop Calories: 534 kcal Fat: 40 g Saturated fat: 10 g Trans fat: 0 g Carbohydrates: 8 g Sugar: 4 g Sodium: 481 mg Fiber: 2 g Protein: 38 g Cholesterol: 102 mg


Strawberry Jalapeño Salsa Pork Chops

Strawberry Jalapeño Salsa + Chops

We love any excuse to grill, and these Strawberry Jalapeño Salsa Pork Chops are no exception. Try to choose pork chops that are about 1 ½ inches thick; this will prevent them from drying out and becoming overdone.

Strawberry Jalapeño Salsa Pork Chops
Serves: 6
Honey Balsamic Marinade
  • ¼ cup honey
  • ½ cup balsamic vinegar
  • 2 cloves roasted garlic (raw is fine too)
Pork Chops
  • Salt & Pepper to taste, about ¼ teaspoon each
  • 2 pounds center cut pork chops (boneless)
Strawberry Jalapeño Salsa
  • ½ cup chopped red onion
  • 1 jalapeño pepper, seeds and ribs removed
  • 16 oz California strawberries, washed
  • 1 handful cilantro
  • 1 tsp honey
To make the Honey Balsamic Marinade:
  1. In the bottom of a 9x9 pan, add honey, balsamic and roasted garlic. Whisk to combine.
To grill the Pork Chops:
  1. Season pork with salt & pepper on each side. Nestle into the marinade, covering all sides. Cover and marinade for 1 hour to 24 hours, turning chops 2-3 times.
  2. To grill, remove from marinade. Let sit for 20 minutes to remove chill. Cook using a cast iron skillet over medium-high heat or on an outdoor grill. Chops should cook in about 4-6 minutes each side, depending on thickness. Let sit 10 minutes before cutting.
To make Strawberry Jalapeño Salsa:
  1. While pork chops are cooking, make salsa. In a chopper, add red onion, jalapeño, cilantro and juice from one lime. Pulse to chop into medium chunks.
  2. Remove stems from strawberries. Chop into small, bite sized pieces.
  3. In a bowl, add strawberries and honey; stir. Add onion and pepper mixture. Season with a sprinkle of salt. Let sit for about 5 minutes.
To serve:
  1. Top grilled chops with Strawberry Jalapeño Salsa.
Nutrition Information
Serving size: 1 pork chop Calories: 349 kcal Fat: 15 g Saturated fat: 6 g Trans fat: 0 g Carbohydrates: 25 g Sugar: 20 g Sodium: 579 mg Fiber: 2 g Protein: 29 g Cholesterol: 79 mg


Slow Roasted Pork & Dried Strawberry Chipotle Chutney

Slow Roasted Pork Shoulder with Dried Strawberry Chipotle

If you’ve ever wondered what to do with a bag of dried strawberries, wonder no more. This Slow Roasted Pork and Dried Strawberry Chipotle Chutney is the recipe you’ve been looking for. Juicy, slow roasted pork shoulder provides the perfect backdrop to showcase the smoky chipotle and sweet strawberry flavors of the chutney, making this a healthy, family-friendly meal that you’ll make again and again.

Did you know that one serving of dried strawberries is half a cup? Learn more about strawberry serving sizes.

Slow Roasted Pork & Dried Strawberry Chipotle Chutney
Slow Roasted Pork Shoulder
  • 4 - 6 lb pork shoulder or Boston Butt Roast
  • Salt
  • Seasoned pepper blend
Dried Strawberry Chipotle Chutney
  • ½ yellow onion
  • ½ cup port wine
  • 1 cup water
  • 1 Tbsp balsamic vinegar
  • 1 chipotle pepper, chopped fine
  • 1 (6 oz) bag dried strawberries
To cook Pork Shoulder:
  1. Heavily season roast with salt and pepper blend, rubbing the seasoning into the meat.
  2. Place in a baking pan, put into preheated 350 degree oven for 2.5 hours or until roast reaches an internal temperature of 150 degrees F.
  3. Remove from oven and allow to rest for about 15 minutes before carving.
To make the Dried Strawberry Chipotle Chutney:
  1. Combine the yellow onion and port in a sauté pan, reduce wine until almost dry over medium heat.
  2. Add all remaining ingredients and cook over medium low heat for 20 minutes.
Nutrition Information
Serving size: 4 oz. Calories: 441 kcal Fat: 14 g Saturated fat: 5 g Trans fat: 0 g Carbohydrates: 42 g Sugar: 30 g Sodium: 118 mg Fiber: 7 g Protein: 25 g Cholesterol: 71 mg


Strawberry Syrah Glazed Pork Chops

Spicy Strawberry Syrah Glazed Pork Chop

Switch it Up!

Pork chops and apple sauce. *Yawn* How about an upgrade to this tired combination? Spicy Strawberry Syrah Glazed Pork Chops do just that. Syrah, also known as Shiraz, is a flavorful and full-bodied wine often noted for blackberry and pepper flavors. Combined in a glaze with strawberries, brown sugar, star anise, vanilla, and orange zest, these flavors make the perfect complement to pork chops for a healthy dinner that everyone will love.


Spicy Strawberry Syrah Glazed Pork Chops
Serves: 4 servings
Strawberry Syrah Glaze
  • 1½ cups syrah wine
  • ½ cup light brown sugar
  • 1½ tsp star anise pods
  • ½ vanilla bean
  • Zest of half an orange, removed in strips with peeler
  • ¼ tsp red pepper flakes
  • ½ cup frozen California strawberries
  • 1 tsp cornstarch
Pork Chops
  • 4 bone-in loin pork chops
  • Salt and black pepper
  • 4 tsp olive oil
To Serve
  • 4 cups fresh California strawberries, stemmed and halved
  • 1 Tbsp chopped fresh mint
Couscous Pilaf (optional)
  • 1⅓ cups couscous
  • 1½ tsp olive oil
  • 2 cups chicken stock
  • Pinch saffron threads
  • ½ tsp salt
  • ⅔ cup currants
  • ⅔ cup diced dried apricots
  • ⅔ cup toasted, slivered almonds
  • ⅔ cup pistachios
To make strawberry syrah glaze:
  1. In a small nonreactive saucepan, combine wine, sugar, star anise, vanilla, orange zest, pepper flakes and frozen strawberries.
  2. Simmer over low heat until reduced to ¾ cup. Strain into clean saucepan.
  3. Mix cornstarch and 1 teaspoon water; whisk into wine mixture. Simmer just until thickened.
To cook pork chops:
  1. Heat oven to 400°F.
  2. Season pork chops with salt and pepper.
  3. In ovenproof skillet, heat oil; sear pork chops on both sides.
  4. Transfer skillet to oven; bake chops about 15 minutes or until they are firm to the touch and register 145°F on an instant-read thermometer inserted into the middle of a chop.
To serve:
  1. Gently heat fresh strawberries in syrah glaze.
  2. Mound couscous pilaf on a platter or 4 plates; sprinkle with mint.
  3. Plate pork chops next to couscous; spoon strawberries and glaze over and around pork chops.
To make Couscous Pilaf:
  1. In medium skillet, sauté couscous in olive oil until golden; remove from heat.
  2. Heat chicken stock to a simmer with saffron threads and salt; pour over couscous.
  3. Cover and let stand about 10 minutes or until liquid is absorbed. Fluff couscous with a fork and gently mix in currants, diced dried apricots, toasted slivered almonds, and chopped pistachios.
Nutrition information calculated based on pork chops alone and does not include the Couscous Pilaf.
Nutrition Information
Serving size: 1 porkchop Calories: 615 kcal Fat: 27 g Saturated fat: 8 g Trans fat: 0 g Carbohydrates: 43 g Sugar: 35 g Sodium: 149 mg Fiber: 3 g Protein: 37 g Cholesterol: 100 mg


Citrus Halibut & Strawberry Relish

Citrus Halibut Strawberry Relish Recipe

This Citrus Halibut and Strawberry Relish recipe, created by Chef Brian Malarkey, is simple to prepare – but is definitely one of the tastiest, freshest dishes ever. The buttery flaky fish, combined with the vibrant, slightly sweet strawberry salsa makes this a stand-out dish you and your guests are sure to love.

Citrus Halibut & Strawberry Relish
Citrus Halibut
  • ¼ cup extra virgin olive oil
  • ½ tsp Italian parsley – chopped
  • ½ tsp fresh chives – chopped
  • ½ tsp fresh lemon juice
  • ½ tsp lemon zest
  • ½ tsp orange zest
  • Salt and pepper, to taste
  • 4 halibut fillets, about 6 to 8 oz each
Strawberry Relish
  • 1 cup California strawberries – diced
  • ½ medium shallot – finely diced
  • ⅓ cup smoked almonds – roughly chopped
  • ¼ cup extra virgin olive oil
  • ½ tsp Italian parsley– chopped
  • ½ tsp fresh chives – chopped
  • ½ tsp fresh lemon juice
  • ½ tsp lemon zest
  • Salt and pepper, to taste
To serve
  • Non-stick cooking spray
  • Lemon slices, for garnish
  • Parsley, for garnish
To marinate Citrus Halibut:
  1. Combine olive oil, parsley, chives, lemon juice, lemon zest, orange zest and salt and pepper.
  2. Place fish in a glass pan and pour marinade over the top. Cover and place in refrigerator for an hour.
To make Strawberry Relish:
  1. In a bowl combine strawberries, shallot, almonds, olive oil, parsley, chives, lemon juice, lemon zest and salt and pepper. Set aside.
To serve:
  1. Preheat grill or oven to 350 degrees F for about 10 to 12 minutes.
  2. Spray or rub the grill with non-stick spray and grill the halibut until cooked, approximately 7 to 10 minutes. You can also place in an oven safe pan and cook in a 350 degree F oven for about 10 minutes or until fish flakes easily.
  3. Plate cooked fish and then add a generous, “loving” spoonful of Strawberry Relish on top of each fillet. Garnish with lemon slices and parsley.
As an alternative, halibut can be substituted with swordfish, mahi mahi, sea bass, cod, scallops or snapper.
Diabetes Exchanges: Fruit 0.25, Very Lean Meat 8, Fat 7.5
Nutrition Information
Serving size: 1 fillet Calories: 685 kcal Fat: 39 g Saturated fat: 6 g Trans fat: 0 g Carbohydrates: 5 g Sugar: 2 g Sodium: 625 mg Fiber: 2 g Protein: 78 g Cholesterol: 200 mg


Check out more California Strawberry Recipes here!


Mahi-Mahi Fish Tacos with Strawberry Salsa

Mahi-Mahi Taco with Strawberry Salsa

Mango, pineapple, lime and other fresh ingredients combine to take fish tacos to a whole new level!

Did you know that strawberries, fish, and avocado all have heart-healthy benefits? Learn more about how strawberries promote heart health from Manuel Villacorta, MS, RD as he answers the question, “Are strawberries good for your heart?

Mahi-Mahi Fish Tacos with Strawberry Salsa
Serves: 4
Strawberry Salsa
  • 1 cup diced fresh California strawberries
  • ½ cup diced mango
  • ¼ cup diced papaya
  • ¼ cups diced pineapple
  • 2 Tbsp diced red onion
  • 2 Tbsp freshly squeezed lime juice
  • 1 Tbsp chopped cilantro
  • 1½ tsp rice vinegar
  • Salt and black pepper
  • Cayenne pepper
Avocado Sour Cream
  • ¼cup diced avocado
  • ¼ cup sour cream
  • 1 Tbsp freshly squeezed lemon juice
  • 1½ tsp freshly squeezed lime juice
Chipotle Sour Cream
  • ½ cup sour cream
  • ½ chipotle in adobo
  • Salt and white pepper
  • Granulated garlic
  • 1 lb mahi-mahi, cut into 2 oz pieces
  • Salt and black pepper
  • Ground cumin, ground coriander and ancho chile powder
To serve
  • 8 (6-inch) corn tortillas, heated
  • 8 (6-inch) flour tortillas, heated
  • 2 cups shredded Napa cabbage
To make Strawberry Salsa:
  1. Gently mix together all ingredients; season with salt, pepper and cayenne pepper.
To make Avocado Sour Cream:
  1. Blend all ingredients in food processor or with stick blender.
To make Chipotle Sour Cream
  1. Blend sour cream and chipotle in food processor or with stick blender; season with salt, pepper and granulated garlic.
To prepare Mahi-mahi:
  1. Season mahi-mahi with salt, pepper, cumin, coriander and ancho chile powder.
  2. On gas or charcoal grill, cook fish until it offers no resistance to the point of a small, sharp knife.
  3. Place 1 corn tortilla on top of each flour tortilla. Top each corn tortilla with ¼ cup cabbage, 2 oz piece mahi-mahi and ¼ cup Strawberry Salsa. Serve Avocado Sour Cream and Chipotle Sour Cream on the side.
Nutrition Information
Serving size: 2 tacos Calories: 528 kcal Fat: 14 g Saturated fat: 6 g Trans fat: 0 g Carbohydrates: 64 g Sugar: 13 g Sodium: 942 mg Fiber: 8 g Protein: 38 g Cholesterol: 122 mg


Check out more California Strawberry Recipes here!

Thai Pork Kebabs & California Strawberry Quinoa Salad

Thai Pork Kebabs & Strawberry Quinoa Salad Recipe

Our Thai Pork Kebabs & California Strawberry Quinoa Salad is a great way to enjoy juicy red strawberries as part of a light and refreshing meal.

Thai Pork Kebabs & California Strawberry Quinoa Salad
Serves: 8 servings
Thai Pork Kebabs
  • 1 cup hulled and quartered California strawberries
  • ¼ cup freshly squeezed orange juice
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cumin
  • ⅛ tsp cayenne pepper
  • 1 lb pork tenderloin, cut into ¼-inch x 4-inch strips
  • 16 bamboo skewers
Strawberry Quinoa Salad
  • 1 cup dry quinoa, cooked according to package directions and cooled
  • ¼ cup minced sweet yellow onion
  • 1 cup finely shredded Napa cabbage
  • ½ cup finely diced cucumber
  • 1 cup diced California strawberries
  • 1½ tbsp olive oil
  • ⅓ cup hulled and quartered California strawberries
  • 1 Tbsp freshly squeezed orange juice
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
To serve
  • ¼ cup salted peanuts, coarsely chopped, optional
  • 1 lime, cut into wedges
To make Thai Pork Kebabs
  1. Place strawberries, orange juice, cinnamon, cumin and cayenne pepper in the work bowl of a food processor and puree until smooth. Pour into a medium mixing bowl. Add pork strips, stirring to coat all sides. Cover and refrigerate overnight.
  2. Immerse skewers in water for 20-30 minutes (this will keep skewers from burning).
  3. Heat a grill or grill pan over medium high heat. Thread pork onto skewers and grill for 3 minutes. Turn and grill for an additional 2-3 minutes or until cooked through.
To make the Strawberry Quinoa Salad:
  1. Place quinoa in a large bowl. Add onion, cabbage, cucumber, and strawberries; stir gently to combine.
To make the dressing:
  1. Place all dressing ingredients in the work bowl of a food processor or blender and pulse until smooth.
To serve:
  1. Place kebabs over Strawberry Quinoa Salad and drizzle with Dressing.
  2. Garnish with peanuts and serve with a lime wedge for squeezing.
Serve immediately or cover and refrigerate for up to 2 hours.
Nutrition Information
Serving size: 2 skewers with salad Calories: 225 kcal Fat: 8 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 20 g Sugar: 4 g Sodium: 195 mg Fiber: 3 g Protein: 19 g Cholesterol: 41 mg


Check out more California Strawberry Recipes here!

Strawberry Basil Quinoa Salad

Strawberry Basil Quinoa Salad

Believe it or not, this lovely Strawberry Basil Quinoa Salad was developed by a kid! Twelve-year-old Danielle McNerney took first place in the recent California Strawberry #KidsCookOff where mini chefs everywhere were challenged to create a five-ingredient strawberry recipe for a chance to win up to $500 in Amazon Gift Cards. Danielle’s recipe was so simple and tasty we couldn’t resist sharing with you.

Strawberry Basil Quinoa Salad

It was a lot of fun checking out all the cute kids and their strawberry masterpieces – I wish they all could have won! The main judge, MasterChef Junior Season 3 Nathan Odom, made the final picks. Check out the three video submissions that landed the top three slots and then try their simple and delicious strawberry creations!

1st Place – Danielle, 12 – Strawberry Basil Quinoa
2nd Place – Sophie, 6 – Chocolate Chip Cookie Cups with Strawberry Marshmallow Filling
3rd Place – Archer, 4 – Strawberry Guacamole


I prepared the quinoa dish to share with my co-workers and we all agreed it’s a winner. We loved the crunchiness of the pistachios along with the combination of sweet and savory flavors. For those who like to enjoy salads with cheese, you may want to add feta for a little extra pizzazz (that’s what we did).



Strawberry Basil Quinoa Salad
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
  • 1½ cups fresh strawberries, sliced or chopped
  • 1 cup dried quinoa, cooked (makes about 3 cups)
  • ¼ cup shelled pistachios, chopped
  • ¼ cup olive oil
  • ¼ cup fresh basil
  • Salt and pepper to taste, optional
  • Crumbled feta cheese, optional
  1. Prepare quinoa according to package directions; set aside.
  2. To flavor the olive oil with basil, in small pan, heat the olive oil and then sauté basil until crispy, about 4 minutes.
  3. Remove basil and let drain on paper towel.
  4. In mixing bowl, add all ingredients and gently stir.
  5. Garnish with crumbled fried basil leaves and feta cheese (optional)
Nutrition Information
Serving size: 163 g Calories: 313 kcal Fat: 24 g Saturated fat: 3 g Trans fat: 0 g Carbohydrates: 21 g Sugar: 4 g Sodium: 8 mg Fiber: 4 g Protein: 5 g Cholesterol: 0 mg


Strawberry & Avocado Tostadas

Strawberry & Avocado Tostadas

Before working for California strawberry farmers I’d never thought of using strawberries in savory dishes very much. Sure I’d had salads with strawberries, but I had not yet tried anything more adventurous than that. If I hadn’t done so, I might’ve never tried strawberry & avocado tostadas.

A couple years ago while at a blogger event in San Francisco, I tasted Italian rice balls with a strawberry compote stuffing instead of the more traditional tomato sauce. It was one of those moments when you can honestly say to yourself, or anyone in the vicinity, “I think this is the best thing I ever ate.”

Since that time I’ve done a lot of experimenting in my own kitchen, and at work. Part of my job requires putting together events that showcase the versatility of strawberries, and sometimes that means challenging chefs to come up with unique ways to serve strawberries. I’ve had the pleasure of tasting creations like baby back ribs with strawberry barbecue sauce, strawberry flatbread pizza with balsamic glaze, strawberry nachos, strawberry and prawn spring rolls – and the list goes on.

This recipe for strawberry and avocado tostadas is a good starter recipe for those looking to experiment with new ways to enjoy strawberries. Like me, you might also be pleasantly surprised at how delicious strawberries can be when added to savory dishes.



Strawberry and Avocado Tostadas
Prep time: 
Cook time: 
Total time: 
Serves: 6 tostadas
  • 2½ cups (about ¾ pound) fresh California strawberries, stemmed and quartered
  • ½ lb jicama, peeled and cut into ½-inch dice
  • ½ cup chopped cilantro
  • 1 tsp minced jalapeño peppers
  • 2 Tbsp lime juice
  • 1 lb avocados, peeled, seeded and cut into ½-inch dice
  • Salt
  • 6 (6-in) yellow corn tortillas
  • Chili powder
  • 6 Tbsp crumbled queso fresco
  • 6 cilantro sprigs
  • 1 lime, cut into 6 wedges
  1. Heat oven to 400 degrees Fahrenheit. In large bowl, mix together strawberries, jicama, cilantro, peppers and lime juice. Add avocados; fold together gently. Season with salt.
  2. Arrange tortillas on oven rack in one layer. Toast about 10 minutes or until crisp and starting to brown.
  3. Mound 1 cup strawberry mixture in center of each tortilla. Sprinkle each tostada with chili powder and 1 tablespoon queso fresco. Garnish with 1 cilantro sprig and 1 lime wedge.
Nutrition Information
Serving size: 1 tostada Calories: 224 kcal Fat: 14 g Saturated fat: 3 g Trans fat: 0 g Carbohydrates: 23 g Sugar: 5 g Sodium: 71 mg Fiber: 9 g Protein: 5 g Cholesterol: 5 mg


Strawberry Goat Cheese Pizza

Strawberry Goat Cheese Pizza

One bite of this sweet and savory strawberry goat cheese pizza and you will never forget it. As a big fan of any kind of pizza, I found this one to be especially delightful.

There’s something extra special about adding strawberries in dishes and recipes that are mostly savory. Strawberries, because of their sweet and slightly tart flavor (and beautiful red color) are ideal for pizza – especially when combined with a salty goat or feta cheese.

One of the best parts of this pizza is the balsamic drizzle. All these flavors dance around like a party in your mouth!

Strawberry Goat Cheese Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 2 small pizzas
Pizza Dough
  • ½ oz active dry yeast
  • 1 Tbsp sugar
  • 3-4 cups all-purpose flour
  • 2 tsp kosher salt
  • 1 tsp olive oil
White Balsamic Vinaigrette
  • 3 tsp white balsamic vinegar
  • 3 tsp extra virgin olive oil
Aged Balsamic Reduction
  • ¼ cup aged balsamic vinegar
Strawberry Goat Cheese Pizza
  • ½ cup (4 oz) softened goat cheese
  • 4 cups fresh California strawberries, hulled and quartered
  • ¼ cup (2 oz) crumbled goat cheese
  • Coarsely ground black pepper
  • Baby arugula and frisée
To make Pizza Dough:
  1. In a mixer bowl, sprinkle yeast and sugar over 1 cup warm water; let stand until foamy. Add 3 cups of the flour, the salt and olive oil; mix with dough hook until stretchy and no longer sticky, adding more flour if necessary. Divide dough into 4 equal portions. Refrigerate, covered, until needed.
To make White Balsamic Vinaigrette:
  1. In a small nonreactive saucepan, simmer white balsamic vinegar until reduced to 1½ tablespoons. Whisk in extra virgin olive oil.
To make Aged Balsamic Reduction:
  1. In a small nonreactive saucepan, simmer aged balsamic vinegar until reduced to about 4 teaspoons.
To make Strawberry Goat Cheese Pizza:
  1. Heat oven to 400°F. On lightly floured surface, roll each piece of pizza dough into an 8-inch circle. Place on a baking sheet; bake in 400°F oven 10 minutes or until firm and slightly brown. Spread pizzas with softened goat cheese, leaving a ½-inch border. Toss strawberries with white balsamic vinaigrette; arrange strawberries evenly on goat cheese. Bake 10 minutes more. Remove from oven; scatter crumbled goat cheese on top. Drizzle with aged balsamic reduction; sprinkle with black pepper. Garnish pizzas with a few leaves of arugula and frisée.
Nutrition Information
Serving size: ½ pizza Calories: 645 kcal Fat: 12 g Saturated fat: 4 g Trans fat: 0 g Carbohydrates: 116 g Sugar: 14 g Sodium: 1074 mg Fiber: 8 g Protein: 19 g Cholesterol: 26 mg