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Pesto Veggie Pizza

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Pesto Veggie Pizza
  • Prep Time 25 min
  • Total Time 40 min
  • Servings 8
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Flavorful pesto functions as the sauce for a thin-crust pizza brimming with fresh veggies.

Ingredients

1
can (11 oz) Pillsbury™ refrigerated thin pizza crust
1/2
cup refrigerated basil pesto
1
small green bell pepper, sliced
1
small red bell pepper, sliced
1/2
cup chopped red onion
1
cup sliced fresh mushrooms (3 oz)
1
large plum (Roma) tomato, sliced
2
tablespoons sliced ripe olives, drained
1 1/2
cups shredded Italian cheese blend (6 oz)

Directions

  • 1 Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
  • 2 Spread pesto evenly over dough. Top with remaining ingredients.
  • 3 Bake 10 to 12 minutes or until crust is golden brown and cheese is melted.
Tips  

Making your own pesto is a snap! Check out the recipe on this site for Classic Pesto... just five ingredients combined in a blender.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
160
)
Daily Value
Total Fat
17g
27%
(
Saturated Fat
6g
30%
,
Trans Fat
0g
)
Cholesterol
15mg
6%
Sodium
560mg
23%
Potassium
160mg
5%
Total Carbohydrate
22g
7%
(
Dietary Fiber
2g
7%
,
Sugars
4g
)
Protein
10g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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