Mini Veggie Pesto Pizza
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Mini Veggie Pesto Pizza calories by ingredient
Introduction
If you love pesto, you'll love this pizza with mushrooms, marinated artichokes, black olives and feta cheese. Add a salad and you've got a meal. If you love pesto, you'll love this pizza with mushrooms, marinated artichokes, black olives and feta cheese. Add a salad and you've got a meal.Number of Servings: 1
Ingredients
-
1 flour tortilla (small taco size)
1 Tbsp Buitoni basil pesto sauce
1 large white mushroom, sliced thin
2 pcs of Reese's marinated quartered artichokes, drained
and cut up into smaller pieces
1 tbsp of sliced black olives
1 Tbsp Athenos Feta cheese, crumbled
Directions
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.