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Pesto Veggie Pizza

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By Pillsbury Kitchens
Updated Jun 2, 2008
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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
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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

  • Step 
    1
    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.
  • Step 
    2
    Spread pesto evenly over dough. Top with remaining ingredients.
  • Step 
    3
    Bake 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
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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