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Pesto Cocktail Pizza

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Submitted by frogabog

YIELD

12 servings

PREP

30 min

COOK

5 min

READY

35 min

Ingredients

½ 118
CUP ML OLIVE OIL
2 473
CUPS ML BASIL
tightly packed *
¼ 59
CUP ML PARSLEY LEAVES
fresh, tightly packed
¾ 177
CUP ML PARMESAN CHEESE
grated
2 2
CLOVES CLOVES GARLIC
cut in half
½ 2.5
TEASPOON ML SALT
1 1
X X BLACK PEPPER
to taste *
2 3E+1
TABLESPOONS ML PINE NUTS
2 2
EACH EACH PIZZA SHELL
12 inches *

Directions

Preheat oven to 425℉ (220℃).

For pesto sauce, place oil, basil, parsley, ½ cup cheese, garlic, salt and pepper and pine nuts in a processor or blender.

Using on-off turns, process or blend ingredients for about 2 minutes, scraping down sides of blender or processor bowl once or twice.

Spread half of pesto sauce evenly over each pizza, coming to within ½ inch of edge.

Bake until top bubbles, 4 to 5 minutes.

Sprinkle with remaining ¼ cup of cheese.

Slice and serve immediately.

Makes two 12 inch pizzas.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 118 90% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 195mg 8%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 5g
Vitamin A 3% Vitamin C 4%
Calcium 7% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
 

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