Roasted Red Pepper Pesto Pizza
- Number of Servings: 4
Ingredients
1 ball fresh direct frozen, whole wheat pizza dough (thawed)6 Tbsp pesto, divided1 1/2 cups roasted red pepper strips, divided1/2 cup canned diced tomatoes, divided3/4 cup precrumbled gorgonzola cheese, divided
Preheat oven to 400°F.
Cut pizza dough in half. Pat, roll and shape each half into two pizza shells, each about 10 inches in diameter, on a large greased baking sheet or two smaller sheets.
Spread each pizza shell with 1/2 of the pesto, then top each with 1/2 of the pepper strips, chopped canned tomatoes and gorgonzola cheese.
Bake for about 10 minutes or until the cheese melts and the bottoms are nicely browned.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SLJGEMINI75.
Cut pizza dough in half. Pat, roll and shape each half into two pizza shells, each about 10 inches in diameter, on a large greased baking sheet or two smaller sheets.
Spread each pizza shell with 1/2 of the pesto, then top each with 1/2 of the pepper strips, chopped canned tomatoes and gorgonzola cheese.
Bake for about 10 minutes or until the cheese melts and the bottoms are nicely browned.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 388.3
- Total Fat: 22.6 g
- Cholesterol: 35.6 mg
- Sodium: 1,108.7 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 6.1 g
- Protein: 14.3 g
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