Try this Mini Pesto Pizza recipe, or contribute your own.
Suggest a better description1. Preheat oven to 425 F. Slice tomatoes and chop walnuts. Set aside. Grate Parmesan cheese. Combine walnuts and Parmesan cheese.
2. Do not unroll dough. Slice dough into 12 slices. Place on large bar pan; lightly press to flatten and seal seams.
3. Spread 1 tsp of the pesto over each disc. Sprinkle mozzarella cheese over pesto. Top with one tomato and Parmesan mixture. Bake for 12-15 minutes or until crusts are golden brown. Remove from oven.
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Serving Size: 1 Serving (44g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 87 | ||
Calories from Fat: 58 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 17mg | 5 % | |
Sodium 155.7mg | 5 % | |
Potassium 79.5mg | 2 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.1g | ||
Protein 5.9g | 8 % | |
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: 87
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