Mediterranean Vegetable Pizza
Make your own sun-dried tomato pesto with sun-dried tomatoes, parmesan cheese, basil, parsley and garlic. Put the mixture in a blender and continuously pour olive oil in until it's smooth.
Servings and Ingredients
|1||(12-inch) prepared thin pizza crust|
|½ c.||sun-dried tomato pesto|
|¼ c.||baby spinach leaves|
|2 tbsp.||sliced sun-dried tomatoes|
|¼ c.||thinly sliced red onions|
|⅓ c.||canned quartered artichoke hearts, drained and chopped|
|¼||small green pepper, thinly sliced|
|⅓ c.||crumbled feta cheese|
- Place crust on baking sheet and spread with pesto sauce.
- Top with spinach leaves, sun-dried tomatoes, red onions, artichoke hearts, green pepper and feta.
- Bake according to package directions. Cut into 8 slices.
120 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 5mg
- Sodium: 380mg
- Total Carbohydrates: 18g
- Protein: 4g
Vitamin A 4%
Vitamin C 8%
Hy-Vee weekly ad from the week of July 6, 2011.