Half Baked Harvest · by Tieghan Gerard★ 4.1 (117)
Pesto Pizza with Feta Stuffed Crust
NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 41%
CARBS 36G32% OF CAL
2G FIBER31G OTHER3G TOTAL SUGAR
FAT 24G49% OF CAL
11G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pesto-topped pizza with feta cheese baked into the crust. An at-home alternative to pizzeria pies, combining fresh basil and salty cheese.
mainitalianpizza🍪 sheet pan🔥 oven
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/4 cup fresh basil, chopped ((or 1 tablespoon dried))
- 1/4 cup fresh oregano, chopped ((or 1 tablespoon dried))
- 1-2 cloves garlic, grated
- 2 teaspoons lemon zest
- 4 ounces crumbled feta cheese
- 1 cup shredded whole milk mozzarella
- 3/4 pound pizza dough, homemade or store-bought
- 1/3 cup basil pesto, homemade or store bought ((recipe for homemade https://bit.ly/37nz5YF))
- 1/2 cup green olives (finely chopped)
- 1 (16 ounce) jar roasted red peppers (drained, and thinly sliced)
- 1 pinch red pepper flakes
- 1 cup shredded fontina cheese
- 1/2 cup grated parmesan or asiago cheese
- 3 ounces pepperoni, sliced
At a glance
PER SERVING · TIME 30M
CAL 22%·PRO 41%
CARBS 36G32% OF CAL
2G FIBER31G OTHER3G TOTAL SUGAR
FAT 24G49% OF CAL
11G SAT13G 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
- 15m
- Cook
- 15m
- Sodium
- 1329mg
- 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
- 137mg
- Calcium
- 370mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1329MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.