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Pesto Pizza
One of my favorite and healthier take on pizza includes this pesto-based pizza. Pesto has great flavor and is a lighter way to enjoy one of your favorite meals…and the kids will love it too!
Course
Main Course
Cuisine
American
Diet
Diabetic, Low Calorie
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
Calories
376
kcal
Author
Erin Palinski-Wade
Equipment
Baking sheet
Ingredients
For Pizza:
2
each
ready-to-eat pizza crust
(I used Boboli Mini Pizza Crust)
Olive Oil
3/4
cup
pesto
1
cup
mozzarella cheese
shredded
1
large
sweet pepper
seeded and sliced
1/4
cup
sunflower seed kernels
For Dipping Sauce:
1
cup
plain non-fat Greek yogurt
1
packet
ranch dip seasoning
season to your taste
Instructions
Preheat oven to 450 degrees F.
On a clean surface, remove crust from package and brush both sides with olive oil.
Pour ½ cup pesto on each crust, fully covering the crust.
Sprinkle ½ cup mozzarella on each pizza. Add a few sweet pepper slices and sprinkle with sunflower seeds (or make a smiley face!)
Bake in oven for 10-12 minutes, or until crust edges are golden brown. Let cool and enjoy!
Notes
Nutrition Facts per serving (without dipping sauce): 340 calories, 29 g CHO, 19 g FAT, 13 g PRO, 2 g Fiber, 3 g Sugar
Nutrition
Calories:
376
kcal
|
Carbohydrates:
14
g
|
Protein:
16
g
|
Fat:
28
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
28
mg
|
Sodium:
1158
mg
|
Potassium:
232
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
2417
IU
|
Vitamin C:
52
mg
|
Calcium:
281
mg
|
Iron:
1
mg