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Pesto Pizza

Nutrition Facts

Serving Size ½ of recipe
Calories 453
Total Fat 13.5 g
Saturated Fat 4.5 g
Sodium 551 mg
Total Carbohydrate 65 g
Dietary Fiber 4 g
Protein 17.5 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Refrigerated pizza dough (whole wheat, if available) ½ pound
Yellow cornmeal 2 teaspoons
Pesto sauce 1 ½ tablespoons
Plum tomatoes, sliced 3
Shredded part-skim mozzarella cheese ½ cup
Directions
  1. Preheat oven to 425˚F.
  2. Roll pizza dough into a ball. Place the dough on a baking sheet or pizza stone sprinkled with cornmeal and roll or press into a 9-inch round shape.
  3. Spread pesto sauce over pizza. Sprinkle with the shredded cheese and top with the tomatoes.
  4. Bake in the center of the oven for about 15-20 minutes, until crust is crisp and golden.

Exchanges 4 starches; 1 medium-fat meat; 1 vegetable; 1 fat

Side Suggestions: Apple, Pine Nut, and Feta Salad Top fresh salad greens with sliced apple, toasted pine nuts, and feta cheese. Drizzle with balsamic vinaigrette.

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