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

 
Basil Pesto, Roasted Pepper, Sun-dried Tomatoes and Portabella Mushrooms Pizza
168

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

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

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

Reviews

+2

over 7 years

This pizza was delicious, using our own grinding whole wheat four to make the pizza shell, also we used our homemade basil pesto which is in the great taste olive oil, the melted cheese on top was just great, overall homemade pizza, yum.

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 8450% of calories 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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