My family loves pizza night, but we have rarely ordered takeout since I created this fresh and flavorful version. It is a fast and scrumptious meal that is always a winner in my house. —Kate Selner of Lino Lakes, Minnesota
Pesto Vegetable Pizza
Pesto Vegetable Pizza
Prep Time
20 min
Cook Time
10 min
Yield
6 servings
Ingredients
- 1 prebaked 12-inch thin pizza crust
- 2 garlic cloves, halved
- 1/2 cup pesto sauce
- 3/4 cup packed fresh spinach, chopped
- 2 large portobello mushrooms, thinly sliced
- 1 medium sweet yellow pepper, julienned
- 2 plum tomatoes, seeded and sliced
- 1/3 cup packed fresh basil, chopped
- 1 cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon fresh or dried oregano
Directions
- Preheat oven to 450°. Place crust on an ungreased 12-in. pizza pan. Rub cut sides of garlic cloves over crust; discard garlic. Spread pesto sauce over crust. Top with spinach, mushrooms, pepper, tomatoes and basil. Sprinkle with cheeses and oregano.
- Bake until pizza is heated through and cheese is melted, 10-15 minutes.
Nutrition Facts
1 piece: 310 calories, 15g fat (4g saturated fat), 15mg cholesterol, 707mg sodium, 31g carbohydrate (4g sugars, 2g fiber), 13g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat, 1 medium-fat meat.
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