Pinch of Yum · by Lindsay Ostrom★ 5.0
Portobello Red Pepper & Pesto Pizza
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 32%
CARBS 65G67% OF CAL
3G FIBER6G SUGAR56G OTHER
FAT 8G18% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple five-ingredient pesto pizza topped with portobello mushrooms, red peppers, and mozzarella. Quick and delicious, this vegetarian pizza is light yet satisfying.
mainitalianpizzavegetarian
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Nutrition & ingredients
Ingredients
serves 6- your favorite pizza dough (I used a loaf of frozen bread dough because I had some, but if you’re going homemade, try this)
- 2-3 portobello mushrooms, stems removed
- 5 jarred roasted red peppers, sliced
- 3/4 cup parmesan mozzarella blend
- 1/4 cup pesto (store bought or homemade)
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 32%
CARBS 65G67% OF CAL
3G FIBER6G SUGAR56G OTHER
FAT 8G18% OF CAL
2G SAT5G 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
- 1012mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 203mg
- Calcium
- 165mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1012MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.