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Tomato-Olive-Pesto Pizza

Tomato-Olive-Pesto Pizza
  • Prep 20 min
  • Total 20 min
  • Ingredients 6
  • Servings 4
Top refrigerated dough with pungent pesto, sliced olives, tomato slices and more.
Updated June 16, 2021

Ingredients

  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust or 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
  • 1/3 cup basil pesto
  • 4 plum (Roma) tomatoes, thinly sliced
  • 1 can (2 1/4 oz) sliced ripe olives, drained
  • 1/4 cup finely chopped red onion
  • 1 1/2 cups shredded Italian cheese blend (6 oz)

Steps

  • 1
    If using classic crust: Heat oven to 425°F. Spray or grease cookie sheet. Unroll dough on cookie sheet. Starting at center, press dough into 13x9-inch rectangle. If using thin crust: 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 tomatoes, olives, onion and cheese.
  • 3
    Bake classic crust 10 to 12 minutes, bake thin crust 8 to 10 minutes, or until crust is deep golden brown and cheese is melted. Cut into 4 servings.

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
240
Total Fat
27g
42%
Saturated Fat
10g
52%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
1390mg
58%
Potassium
330mg
9%
Total Carbohydrate
53g
18%
Dietary Fiber
2g
7%
Sugars
9g
Protein
21g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
40%
40%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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