Top refrigerated dough with pungent pesto, sliced olives, tomato slices and more.
Tomato-Olive-Pesto Pizza
- Prep Time 20 min
- Total 20 min
- Ingredients 6
- Servings 4
Ingredients
- 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust or 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
- 1/3 cup basil pesto
- 4 plum (Roma) tomatoes, thinly sliced
- 1 can (2 1/4 oz) sliced ripe olives, drained
- 1/4 cup finely chopped red onion
- 1 1/2 cups shredded Italian cheese blend (6 oz)
Instructions
-
Step1If using classic crust: Heat oven to 425°F. Spray or grease cookie sheet. Unroll dough on cookie sheet. Starting at center, press dough into 13x9-inch rectangle. If using thin crust: 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.
-
Step2Spread pesto evenly over dough. Top with tomatoes, olives, onion and cheese.
-
Step3Bake classic crust 10 to 12 minutes, bake thin crust 8 to 10 minutes, or until crust is deep golden brown and cheese is melted. Cut into 4 servings.
Nutrition
540
Calories
27g
Total Fat
21g
Protein
53g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 540
- Calories from Fat
- 240
- Total Fat
- 27g
- 42%
- Saturated Fat
- 10g
- 52%
- Trans Fat
- 0g
- Cholesterol
- 35mg
- 11%
- Sodium
- 1390mg
- 58%
- Potassium
- 330mg
- 9%
- Total Carbohydrate
- 53g
- 18%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 9g
- Protein
- 21g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 15%
- 15%
- Calcium
- 40%
- 40%
- Iron
- 25%
- 25%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 Fat;Carbohydrate Choice
3 1/2
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