Mini Veggie Pesto Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 flour tortilla (small taco size)1 Tbsp Buitoni basil pesto sauce1 large white mushroom, sliced thin2 pcs of Reese's marinated quartered artichokes, drained and cut up into smaller pieces1 tbsp of sliced black olives1 Tbsp Athenos Feta cheese, crumbled
I used my Ready Set Go Express to bake this, but you can also use the oven or a toaster oven.
1. Place flour tortilla in the base of the RSG Express or in a toaster oven to toast up.
2. Spread the pesto on top of the flour tortilla.
3. Top pesto with the sliced mushrooms, then the
artichokes, olives and then the feta cheese.
4. Close the lid and set timer for 4 minutes in your RSG
Express (or put in toaster oven for about 5 min set on
375o or 400oF)
5. Remove and cut into 4 equals slices. 1 whole pizza
equals 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user MARZANNA.
1. Place flour tortilla in the base of the RSG Express or in a toaster oven to toast up.
2. Spread the pesto on top of the flour tortilla.
3. Top pesto with the sliced mushrooms, then the
artichokes, olives and then the feta cheese.
4. Close the lid and set timer for 4 minutes in your RSG
Express (or put in toaster oven for about 5 min set on
375o or 400oF)
5. Remove and cut into 4 equals slices. 1 whole pizza
equals 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user MARZANNA.
Nutritional Info Amount Per Serving
- Calories: 251.4
- Total Fat: 14.7 g
- Cholesterol: 8.8 mg
- Sodium: 639.0 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 3.1 g
- Protein: 7.2 g
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