Homemade pesto pizza topping
Source: once upon a chef
Spread 1/3 cup of the pesto evenly over the pizzas (2-1/2 tablespoons each), leaving a 1-inch border. Bake on the bottom rack for 4 minutes. Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmigiano-Reggiano. Season each pizza with 1/8-teaspoon salt and a few grinds of fresh black pepper. Place the pizzas back in the oven and bake until the crust is crisp and golden, 6 to 8 minutes more. Transfer the pizzas to a cutting board. Drizzle the remaining pesto over the pizzas and sprinkle with the fresh basil. Cut into slices and serve immediately.
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 340 | ||
Calories from Fat: 228 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.3g | 34 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 89.6mg | 28 % | |
Sodium 711mg | 25 % | |
Potassium 86.9mg | 2 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.5g | ||
Protein 25.1g | 36 % | |
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: 340
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