Spring Pizza with Lemony Pea Pesto and Artichoke Hearts
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright spring pizza topped with creamy pea and basil pesto, artichoke hearts, and melted mozzarella and Parmesan. Fresh and herbaceous with a nutty undertone. Perfect as a light main course for spring lunches or dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 12 ounces frozen peas
- 1 ounce basil leaves
- 2 cloves garlic (minced)
- 2 tablespoons pine nuts
- 2 tablespoons olive oil
- 1/4 cup grated parmesan cheese
- 1 tablespoon fresh lemon juice
- Salt (to taste)
- Olive oil (for greasing the pan)
- 1 pound pizza dough (storebought or homemade)
- 1 14-ounce can artichoke hearts, drained and coarsely chopped
- 3/4 pound fresh mozzarella (thinly sliced)
- Red pepper flakes and black pepper (to taste)
At a glance
PER SERVING · TIME 27M
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
- 12m
- Sodium
- 5674mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1220mg
- Calcium
- 1858mg
- Iron
- 20mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 5674MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.