Pesto Pizza (Whole Wheat)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A whole wheat pizza topped with homemade pesto, fresh vegetables, mozzarella, and olives. The herbaceous pesto sauce and melted cheese create a savory, aromatic pizza that works well for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 7- 3 cups whole wheat flour (or 360 grams whole wheat flour)
- 1 teaspoon instant yeast or 3 grams of instant yeast
- ½ teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1 cup water (– you can also add 1.25 cups water or add as required depending upon the quality of wheat flour)
- 1 medium onion (, cut in 1 cm cubes)
- 1 medium capsicum cut in 1 cm cubes
- 1 medium tomato, seeds removed and cut in 1 cm cubes
- ⅓ cup boiled corn or steamed corn kernels
- 7 to 8 black olives (, sliced or add as required)
- ½ cup pesto sauce (or as required)
- mozzarella cheese (or pizza cheese as required)
- dried oregano (as required)
- dried or fresh basil (as required, optional)
- red chili flakes (as required, optional)
At a glance
PER SERVING · TIME 20M
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
- 15m
- Sodium
- 565mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 325mg
- Calcium
- 111mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 565MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.