Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (13)
Pesto Pizza
NUTRITION · PER SERVING45M COOK
CAL 64%·PRO 50%
CARBS 91G28% OF CAL
9G FIBER63G OTHER18G TOTAL SUGAR
FAT 89G62% OF CAL
17G SAT72G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pizza topped with fresh basil pesto, fresh mozzarella, and roasted cherry tomatoes finished with red pepper flakes. A bright summer dinner with bold, fresh flavors.
mainitalianpizza🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- Cornmeal (for stretching the dough)
- Homemade Pizza Dough (or 1 pound store-bought pizza dough*)
- Basil Pesto (made with ½ cup olive oil)
- 4 ounces fresh mozzarella cheese (torn)
- Roasted cherry tomatoes (or sun-dried tomatoes)
- Fresh basil
- Red pepper flakes
At a glance
PER SERVING · TIME 45M
CAL 64%·PRO 50%
CARBS 91G28% OF CAL
9G FIBER63G OTHER18G TOTAL SUGAR
FAT 89G62% OF CAL
17G SAT72G 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
- 30m
- Cook
- 15m
- Sodium
- 1919mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 181mg
- Calcium
- 400mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1919MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.