Preheat oven to 425 degrees.
Who needs Caprese salad when you can have a Caprese pizza! Topped with pesto, Roma tomatoes, and shredded Mozzarella, this pizza is in and out of the oven in less than 30 minutes.
Servings and Ingredients
|1 (13.8 oz.) Hy-Vee refrigerated pizza crust|
|1 (6.5 oz.) jar Gustare Vita pesto Genovese|
|1 c. Hy-Vee shredded mozzarella cheese, divided|
|2 Roma tomatoes, thinly sliced|
|½ c. red onion, thinly sliced|
|2 clove(s) garlic, thinly sliced|
|Fresh basil leaves, for garnish|
Things To Grab
- Baking sheet
- Parchment paper
Unroll pizza dough onto a baking sheet lined with parchment paper. Spread pesto evenly over pizza crust. Sprinkle with mozzarella cheese, reserving about 1/4 cup. Top with tomato slices, red onion, and garlic. Sprinkle with remaining mozzarella cheese
Bake for 8 to 12 minutes, or until cheese is bubbly and crust is browned and cooked through.
Remove pizza from oven and top with fresh basil.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 20mg
- Sodium: 1390mg
- Total Carbohydrates: 54g
- Protein: 16g
This crisp, acidic white wine contains flavors of tart apple, pear, and almond. Interestingly, it pairs well with pesto-flavored dishes or white fish.
From the week of September 20, 2017