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Pesto Pizza
A thick, fluffy crust pizza topped with vibrant basil pesto, roasted red peppers, sun-dried tomatoes, Mediterranean olives, mushrooms, and gooey mozzarella, baked to golden perfection.
Servings (slide to adjust): servings
Calories per serving: 391kcal
Equipment
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Ingredients
- Pizza dough, either store-bought or homemade
- ⅓ cup Basil Pine Nut Pesto
- 12 oz pizza cheese, either a blend or mozzarella shredded
- ¼ cup *sun dried tomatoes
- ¼ cup pepperoncini
- ½ cup roasted red peppers
- ½ cup mushrooms, sliced
- ¼ cup Mediterranean olives, or black olives pitted and sliced
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
- Preheat the oven to 500 °F (260 °C).
- Pizza doughRoll the pizza dough out to the desired shape and size. Put the dough either on a pizza pan or on parchment paper on a pizza steel.
- 1/3 cup Basil Pine Nut PestoGenerously spread pesto on the dough.
- 12 oz pizza cheeseTop the pesto with the cheese.
- 1/4 cup sun dried tomatoes, 1/4 cup pepperoncini, 1/2 cup roasted red peppers, 1/2 cup mushrooms, 1/4 cup Mediterranean olivesAdd the toppings in an artful way to they are evenly distributed.
- Put the pizza in the oven and let it bake for about 20 minutes or until the crust has started to brown and the cheese is bubbling.
- Let the pizza cool before cutting it with a Henckels pizza cutter.
- Enjoy!
Notes
You can add or subtract as many ingredients as you wish. This just happens to be a good combination.
Nutrition
Calories: 391kcalCarbohydrates: 10gProtein: 24gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 19mgSodium: 735mgPotassium: 323mgFiber: 2gSugar: 4gVitamin A: 627IUVitamin C: 17mgCalcium: 224mgIron: 1mg
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.