Tomato Pesto Pizza Recipe

Summary

Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexAverageCuisine
CourseMethod
DishVegetarian
Main IngredientInterest Group

Ingredients

 Cream cheese3 Ounce, softened (1 Package)
 Pesto2 Tablespoon
 Pepper1⁄8 Teaspoon
 Italian bread shells8 Ounce (2 Boboli Of 4 Ounce Each)
 Plum tomatoes/1 medium tomato2 , seeded and chopped
 Thinly sliced green onion2 Tablespoon (About 1 In Number)
 Shredded monterey jack cheese/Mozzarella cheese2 Ounce (1/2 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 1022 Calories from Fat 525

% Daily Value*

Total Fat 61 g94.6%

Saturated Fat 29.5 g147.5%

Trans Fat 0 g

Cholesterol 143.5 mg

Sodium 1127.1 mg47%

Total Carbohydrates 86 g28.5%

Dietary Fiber 6.3 g25.4%

Sugars 3.4 g

Protein 31 g61%

Vitamin A 72.1% Vitamin C 47.7%

Calcium 50.2% Iron 30.9%

*Based on a 2000 Calorie diet

Directions

1. In a small mixing bowl stir together cream cheese, pesto, and pepper. Spread the pesto mixture atop the Italian bread shells. Top with tomatoes and green onion. Sprinkle with cheese. Place pizzas on a baking sheet. Bake in a 450° oven for 8 to 10 minutes or till heated through. Cut into wedges.
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