Eat Yourself Skinny · by Kelly Gellner★ 5.0 (3)
Garlicky Pesto Flatbread Pizza with Tomatoes and Arugula
NUTRITION · PER SERVING15M COOK
CAL 23%·PRO 39%
CARBS 44G38% OF CAL
3G FIBER32G OTHER8G TOTAL SUGAR
FAT 24G47% OF CAL
8G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick flatbread pizzas on naan with pesto, fresh tomatoes, basil, arugula, and mozzarella. Ready in 15 minutes for an easy weeknight dinner.
mainamericanpizza🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Eat Yourself Skinny →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 whole grain naan flatbreads
- 1 Tbsp Alessi garlic purée
- 1/2 cup pesto
- 6 slices fresh mozzarella (1/3-inch thick)
- 1/2 lb tomatoes (I used a variety, thinly sliced)
- 1/2 cup sun dried tomatoes
- Salt and pepper (to taste)
- 2 cups arugula
- Fresh basil leaves (torn)
- Red pepper flakes (to taste)
At a glance
PER SERVING · TIME 15M
CAL 23%·PRO 39%
CARBS 44G38% OF CAL
3G FIBER32G OTHER8G TOTAL SUGAR
FAT 24G47% OF CAL
8G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 738mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 564mg
- Calcium
- 291mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 738MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.