Veggie Pesto Pizza
- Ingredients:8
- Servings:1
- Calories per serving:530
Veggie Pesto Pizza
- Ingredients:8
- Servings:1
- Calories per serving:530
Pesto and garden fresh veggies on a Pillsbury™ Pie Dough Round make this an easy and flavorful appetizer.
Ingredient
Crust
| Ingredient | Weight | Measure |
|---|---|---|
| Pillsbury™ Frozen Pie Dough Round (10090) | 3.50 oz | 1 each |
Assembly
| Ingredient | Weight | Measure |
|---|---|---|
| Pesto sauce, prepared | 0.50 oz | 1 Tbsp |
| Roma tomato slices, thin | 0.60 oz | 3 each |
| Zucchini slices, very thin | 0.50 oz | 3 each |
| Yellow squash slices, very thin | 0.50 oz | 3 each |
| Red bell peppers, small diced, roasted | 0.50 oz | 1 Tbsp |
| Parmesan cheese, shredded | 0.25 oz | 1 Tbsp |
| Basil leaf, fresh, chiffonade | ---Value Not Available | 1 tsp |
Instructions
- Crust
Thaw pie dough, covered either at room temperature 15-30 minutes or refrigerated overnight.
Uncover and bake on parchment-lined sheet pan as directed below; cool to room temperature before assembling.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
350°F |
10-12 minutes |
Standard Oven |
400°F |
14-16 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 5 minutes of baking.
- Assembly
Top crust evenly with 1 Tbsp (#70 scoop) pesto.
Fan out 3 slices each of tomato, zucchini and yellow squash, alternating pieces for color variety; place on sauce.
Sprinkle on 1 Tbsp red peppers and 1 Tbsp Parmesan cheese; place in oven to reheat.
Garnish with 1 tsp basil and serve immediately.
| Bake | Temp | Time |
|---|---|---|
Convection Oven |
325°F |
4-7 minutes |
Standard Oven |
375°F |
9-12 minutes |
Recipe Tips
- For a softer crust, add pesto and veggies and bake in convection oven at 350°F for 12-14 minutes. Top with cheese and bake an additional 3 minutes.
Nutrition Facts
- Calories530
- Total Fat38g
- Protein8g
- Total Carbohydrate40g
- Sugars4g
Servings: 1
Serving Size: 1 pizza
Amount Per Serving Calories : 530
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 38g | 58% |
| Saturated Fat | 23g | 115% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 4&½g | % Value Not Available |
| Polyunsaturated Fat | 1g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 5mg | 2% |
| Sodium | 590mg | 24% |
| Total Carbohydrate | 40g | 13% |
| Dietary Fiber | 2g | 8% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 4g | % Value Not Available |
| Protein | 8g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 15% |
| Iron | Value Not Available | 15% |
| Potassium | 180mg | 5% |
| Vitamin A | Value Not Available | 20% |
| Vitamin C | Value Not Available | 20% |
| Vitamin E | Value Not Available | 6% |
| Thiamin | Value Not Available | 2% |
| Riboflavin | Value Not Available | 6% |
| Niacin | Value Not Available | 2% |
| Vitamin B6 | Value Not Available | 6% |
| Folic Acid | Value Not Available | 6% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 0% |
| Phosphorus | Value Not Available | 8% |
| Magnesium | Value Not Available | 4% |
| Zinc | Value Not Available | 4% |
| Manganese | Value Not Available | 8% |
| Selenium | Value Not Available | 4% |
| Copper | Value Not Available | 2% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 2,
- Fruit 0,
- Other Carbohydrate ½,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable 1,
- Very Lean Meat 0,
- Lean Meat 0,
- Medium-Fat Meat 0,
- High-Fat Meat 0,
- Fat 7,
- Fruits 0c,
- Vegetables ½c,
- Grains 0oz-eq,
- Meat & Beans 0oz-eq,
- Dairy 0c,
- Fats & Oils 0tsp
Carbohydrate Choice
- Carbohydrate Choice2&½
