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Pesto Veggie Pizza

Pesto Veggie Pizza
  • Prep 25 min
  • Total 40 min
  • Ingredients 9
  • Servings 8
Flavorful pesto functions as the sauce for a thin-crust pizza brimming with fresh veggies.
Updated June 2, 2008

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)

Steps

  • 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.

  • Making your own pesto is a snap! Check out the recipe on this site for Classic Pesto... just five ingredients combined in a blender.

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
560mg
23%
Potassium
160mg
5%
Total Carbohydrate
22g
7%
Dietary Fiber
2g
7%
Sugars
4g
Protein
10g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
8%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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