Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 Boboli 12-inch thin pizza crust | ||
| ⅓ c. sun-dried tomato pesto | ||
| 1 c. rinsed and drained great northern beans | ||
| 3 canned artichoke hearts, coarsely chopped | ||
| ¼ c. Hy-Vee grated Parmesan cheese |
Directions
- Place pizza crust on a baking sheet. Spread pesto on pizza crust. Top with beans and artichoke hearts. Sprinkle with Parmesan cheese.
- Bake at 450 degrees for 8 to 10 minutes or until cheese is melted and crust is golden brown.
- Cut into 8 wedges and serve immediately.
- Variation: Instead of pizza crust, flatten and press together 8 to 10 unbaked biscuits to make one crust. Top as directed. Bake at 400 degrees for 12 to 15 minutes.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 5mg
- Sodium: 1040mg
- Total Carbohydrates: 47g
- Protein: 14g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 4%
0%
Iron 20%
0%
Calcium 20%