Arugula-Almond Pesto Pizza
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Two whole wheat pizzas topped with homemade arugula-almond pesto, fresh mozzarella, seasonal tomatoes, and squash. Herbaceous and light, it offers a vegetarian take on pizza with nutty, garlicky flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 cups of packed fresh arugula and/or basil, tough stems removed
- 3/4 cup sliced almonds
- 1/2 to 3/4 cup freshly grated Parmesan cheese
- 2 to 3 garlic cloves, peeled and roughly chopped
- 1/2 teaspoon salt
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper, to taste
- 1 batch easy whole wheat pizza dough
- 8 ounces fresh mozzarella, torn, or part-skim mozzarella, shredded, or 1/4-inch slices of goat cheese
- 1 small tomato, sliced thin
- 1 small yellow squash, quartered lengthwise and sliced into little triangle shapes
- Sprinkle of sliced almonds
- Sprinkle of fresh arugula or chopped basil
- Red pepper flakes, to taste
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 725mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 209mg
- Calcium
- 213mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 725MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.