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

 
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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

59 ml basil pesto
basil
*
59 ml roasted red bell peppers
30 ml sundried tomatoes
sliced
2 each mushrooms, portabello
sliced
*
57.8 ml/g mozzarella cheese
shredded, divided, about 1/2 cup
1 each 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

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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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