Pesto Veggie Pizza

Flavorful pesto functions as the sauce for a thin-crust pizza brimming with fresh veggies.

  • prep time 25 min
  • total time 40 min
  • ingredients 9
  • servings 8

Ingredients

1
can (11 oz) Pillsbury™ refrigerated thin pizza crust
1/2
cup refrigerated basil pesto
1
small green bell pepper, sliced
1
small red bell pepper, sliced
1/2
cup chopped red onion
1
cup sliced fresh mushrooms (3 oz)
1
large plum (Roma) tomato, sliced
2
tablespoons sliced ripe olives, drained
1 1/2
cups shredded Italian cheese blend (6 oz)
  • 1 Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
  • 2 Spread pesto evenly over dough. Top with remaining ingredients.
  • 3 Bake 10 to 12 minutes or until crust is golden brown and cheese is melted.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    290
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    17g
    17%
    (Saturated Fat
    6g,
    6%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    560mg
    560%;
    Total Carbohydrate
    22g
    22%
    (Dietary Fiber
    2g
    2%
      Sugars
    4g
    4%
    ),
    Protein
    10g
    10%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    20%;
    Calcium
    20%;
    Iron
    8%;
    Exchanges:
    1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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