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Basil Pesto, Roasted Pepper, Sun-dried Tomatoes & Portabella Mushrooms Pizza

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Basil Pesto, Roasted Pepper, Sun-dried Tomatoes and Portabella Mushrooms Pizza

Homemade pizza dough with roasted bell peppers, fresh mushrooms and sun-dried tomatoes, easy to make and tastes good.

 

Yield

2 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
¼ cup basil pesto
basil
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¼ cup roasted red bell peppers
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2 tablespoons sundried tomatoes
sliced
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2 mushrooms, portabello
sliced
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2 ounces mozzarella cheese
shredded, divided, about 1/2 cup
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1 pizza shell
prepared, fresh or pre-baked
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Ingredients

Amount Measure Ingredient Features
59 ml basil pesto
basil
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59 ml roasted red bell peppers
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3E+1 ml sundried tomatoes
sliced
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2 each mushrooms, portabello
sliced
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57.8 ml/g mozzarella cheese
shredded, divided, about 1/2 cup
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1 each pizza shell
prepared, fresh or pre-baked
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Directions

Preheat the oven to 400℉ (200℃) degree.

Spread the pesto equally over each prepared personal sized pizza shell. You can make the pizza crust fresh or use prepared pizza dough or pre-baked shells.

Top the layer of pesto with ½ cup of shredded mozzarella cheese.

Top with the roasted bell pepper, sun-dried tomatoes and portabella mushrooms.

Sprinkle reserved ¼ cup of the cheese on top.

Bake until the shell is golden brown and the cheese is melted, about 20 minutes more.

Cool slightly and serve warm.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 8450% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 245mg 10%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 15g
Vitamin A 15% Vitamin C 42%
Calcium 22% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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