Pesto Pizza with Sundried Tomatoes & Artichoke Hearts

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 340.0
  • Total Fat: 12.9 g
  • Cholesterol: 25.3 mg
  • Sodium: 753.6 mg
  • Total Carbs: 41.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 16.2 g

View full nutritional breakdown of Pesto Pizza with Sundried Tomatoes & Artichoke Hearts calories by ingredient
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Introduction

Thin Pizza Crust from Robbie's Recipe Collection, topped with pesto sauce, mozzarella cheese, sun dried tomatoes and artichoke hearts. Thin Pizza Crust from Robbie's Recipe Collection, topped with pesto sauce, mozzarella cheese, sun dried tomatoes and artichoke hearts.
Number of Servings: 6

Ingredients

    Thin Crust

    .25 oz. pkt. active dry yeast
    1/4 tsp. granulated sugar
    3/4 cup 110 degree water
    1 3/4 cups all-purpose flour
    1/4 tsp. salt

    Toppings

    1/4 cup pesto sauce
    8 oz mozzarella cheese, shredded
    3 oz sun dried tomatoes, sliced
    5 oz artichoke hearts, sliced

Directions

Preheat oven to 500 degrees

-Dissolve yeast and sugar in water; allow to rest for 8 minutes.
-In a separate bowl, combine flour and salt.
-Pour yeast mixture over flour mixture and mix well with a heavy spoon.
-Turn dough onto a floured surface and knead for 2 minutes.
-Working from the edges to the center, press dough into a 12" circle. (If you want really thin pizza crust, you can use a roller for a 16" circle)
-Place dough on a lightly greased pizza pan and stretch dough to edges.

-Spread about 1/4 cup of pesto over the crust
-Sprinkle with cheese, sun dried tomatoes and artichoke hearts
-Bake for 8-12 minutes, or until edges are golden.

Yield: 1 pizza
Serving Size: 1/6 pizza

Number of Servings: 6

Recipe submitted by SparkPeople user ZEESPARROW.

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