Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
120 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 5mg
- Sodium: 380mg
- Total Carbohydrates: 18g
- Protein: 4g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 8%
0%
Iron 8%
0%
Calcium 4%
Recipe Source:
Hy-Vee weekly ad from the week of July 6, 2011.