Roasted Red Pepper with Pesto Pizza
- Number of Servings: 4
Ingredients
* *11 oz tube Pillsbury Thin Crust Pizza Dough Divided * *red bell pepper (1 med. pepper), Oven Roasted * *Buitoni Reduced Fat Pesto with Basil, 6 T divided * Olive Oil, Extra Virgin, .5 tbs Divided * Chopped Tomatoes, Canned, No salt, 1.3 Cup Divided * *Cheese, Gorgonzola crumbled, 1 cup Divided
1. Preheat oven to 400°F.
2. Unroll the can of pizza dough and cut in half. Pat and shape each half into two pizza shells, each about 10 inches in diameter, on a large greased baking sheet or two smaller sheets. Drizzle EVOO over dough.
3. 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.
4. Bake for about 10 minutes or until the cheese melts and the bottoms are nicely browned
Number of Servings: 4
Recipe submitted by SparkPeople user UTEXAS09.
2. Unroll the can of pizza dough and cut in half. Pat and shape each half into two pizza shells, each about 10 inches in diameter, on a large greased baking sheet or two smaller sheets. Drizzle EVOO over dough.
3. 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.
4. Bake for about 10 minutes or until the cheese melts and the bottoms are nicely browned
Number of Servings: 4
Recipe submitted by SparkPeople user UTEXAS09.
Nutritional Info Amount Per Serving
- Calories: 464.7
- Total Fat: 23.3 g
- Cholesterol: 6.0 mg
- Sodium: 1,069.2 mg
- Total Carbs: 48.5 g
- Dietary Fiber: 3.9 g
- Protein: 15.9 g
Member Reviews