Burst Cherry Tomato, Artichoke, and Zucchini Pesto Pizza
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sheet pan pizza topped with fresh basil pesto, roasted zucchini, artichoke, and burst cherry tomatoes. Light and fresh, it's a vegetable-forward meal that comes together quickly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 pound pizza dough, homemade or store-bought
- 1 cup basil pesto, homemade or store-bought
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 1 medium-sized zucchini, cut into ribbons
- 1 (12 ounce) jar marinated artichokes hearts, drained
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 1 clove garlic, minced or grated
- 1 tablespoon chopped fresh thyme
- kosher salt and pepper
- pinch of crushed red pepper flakes
- fresh basil and arugula for topping
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1787mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 435mg
- Calcium
- 720mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1787MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.