Try this PIZZA- Four Veggie Pizza recipe, or contribute your own.
Suggest a better description1. Preheat oven to 425°F. Put crust on baking sheet or pizza pan. Spread crust with pesto.
2. Toss zucchini, pepper, mushrooms, and onion with oil. Place in medium skillet over medium-high heat and sauté until veggies are soft and excess liquid has evaporated, about 6 to 8 minutes.
3. Top crust evenly with cheeses. Arrange sautéed vegetables over cheese and top with tomatoes. Bake 18 to 20 minutes until crust is baked through and slightly crisp. Sprinkle with basil. Let stand a few minutes before cutting into quarters.
Nutritional info per serving (1/4 pizza) 301 cal, 16 g pro, 42 g carb, 7 g fiber, 11 g fat, 3 g sat fat, 10 mg chol, 600 mg sodium*
Flat Belly Bonus
Got leftover sun-dried tomato pesto? Add it to tomato sauce to boost the MUFA content of your favorite pasta dish
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: Servings | ||
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Calories: 188 | ||
Calories from Fat: 112 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 38.7mg | 12 % | |
Sodium 409.5mg | 14 % | |
Potassium 176mg | 5 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.1g | ||
Protein 16.4g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 188
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