Flavorful pesto functions as the sauce for a thin-crust pizza brimming with fresh veggies.
Pesto Veggie Pizza
- Prep Time 25 min
- Total 40 min
- Ingredients 9
- Servings 8
Ingredients
- 1 can (11 oz) refrigerated Pillsbury™ Thin Crust 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)
Instructions
-
Step1Heat 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.
-
Step2Spread pesto evenly over dough. Top with remaining ingredients.
-
Step3Bake 10 to 12 minutes or until crust is golden brown and cheese is melted.
Nutrition
290
Calories
17g
Total Fat
10g
Protein
22g
Total Carbohydrate
4g
Sugars
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
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Pillsbury Kitchens
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