Tell me this pizza does not look absolutely mouth-wateringly delicious! Yummy! Another recipe from my Facebook friend, Amy (thanks!).
ROASTED RED PEPPER PESTO PIZZA
1 (10 ounce) roll of refrigerated pizza dough
6 tablespoons prepared pesto, divided
1 1/2 cups roasted red pepper strips, divided
1/2 cup chopped canned tomatoes, divided
1 cup precrumbled gorgonzola cheese, divided
Directions
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. 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.
Here’s the dirt:
463.2 calories
23 g fat (9.1 saturated)
32.5 mg cholesterol
1589.9 mg sodium
45.3 g carbs
8.2 g sugars
3.9 g fiber
17.6 g protein
***Of course, I would substitute whole wheat crust, which would change the nutritional information.***
-Erica
I love that you offer all the nutritional information. Pesto makes such a great addition to pizza.
I have never had pesto on pizza before, but it sounds delightful. 🙂 I will be trying this pizza next week…and I can’t wait.
Thanks for stopping by!
-Erica
I would have to figure a gluten free option. That too looks YUMMY!
Hmmm…maybe I’ll look around and see what I can find in the way of gluten free. I know there has to be a way to do it. 😉
-Erica