Basil Pesto, Artichoke Hearts, Sun-dried Tomato and Roasted Bell Pepper Pizza
143
Instead of pizza sauce, used basil pesto, and the combination of the toppings worked deliciously well together. Cheddar and parmesan really added tons of yummy cheesiness, which was absolutely delicious with the toppings.
Ingredients
| 2 | small |
pizza shell
prepared, fresh or pre-baked, prefer whole wheat |
* |
| ½ | cup |
basil pesto
home made or jarred |
* |
| 2 | ounces |
artichoke hearts
marinated, drained and sliced |
|
| 4 | ounces |
cheddar cheese
prefer old and sharp, shredded |
|
| 2 | ounces |
roasted red bell peppers
sliced |
|
| 2 | ounce |
sundried tomatoes
oil-packed, drain slightly and sliced |
|
| 4 | each |
mushrooms, button
or cremini, sliced |
|
| 4 | tablespoons |
black olives
sliced |
|
| ¼ | teaspoon |
sea salt
|
|
| 4 | tablespoons |
Parmesan cheese
2 tablespoons on each top |
|
|
arugula (roquette)
for garnish, optional |
* |
Directions
Preheat oven to 425 degrees F.
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 cheddar, artichoke hearts, bell pepper, sun-dried tomatoes, mushrooms and black olives.
Sprinkle parmesan over the top.
Then Sprinkle sea salt.
Bake in the well pre-heated oven for 15 to 20 minutes or until cheese is starting to brown and tomatoes are nicely done.
Remove, let cool for a few minutes.
Serve warm topped with arugula if desired.
Nutrition Facts
Serving Size 106g (3.7 oz)Amount per Serving
Calories 20263% of calories from fat
% Daily Value *
Total Fat 14g
22%
Saturated Fat 8g
40%
Trans Fat
0g
Cholesterol 38mg
13%
Sodium 999mg
42%
Total Carbohydrate
3g
3%
Dietary Fiber 3g
10%
Sugars g
Protein
25g
Vitamin A 16%
•
Vitamin C 29%
Calcium 34%
•
Iron 10%
* based on a 2,000 calorie diet
How is this calculated?
