Making Thyme for Health · by Sarah Rotavera
Sundried Tomato Pesto Pizza
NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 20%
CARBS 32G49% OF CAL
4G FIBER3G ADDED6G INTRINSIC19G OTHER9G TOTAL SUGAR
FAT 12G41% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegetarian pizza with sun-dried tomato pesto, fresh zucchini and corn, topped with melted cheese. Summery and flavorful, ready in 30 minutes.
mainamericanpizza⚙️ food processor🔥 ovenveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 package prepared whole grain pizza dough
- 1 cup sundried tomatoes in olive oil
- 1/2 cup fresh basil
- 4 garlic cloves
- juice of one lemon
- 1/2 cup walnuts
- 1 medium-size zucchini (sliced into 1/8" rounds)
- 1 cup corn kernels (fresh or frozen and defrosted)
- 1 tablespoon high heat oil
- 1/2 cup shredded Italian blend cheese (mozzarella and parmesan)
At a glance
PER SERVING · TIME 30M
CAL 13%·PRO 20%
CARBS 32G49% OF CAL
4G FIBER3G ADDED6G INTRINSIC19G OTHER9G TOTAL SUGAR
FAT 12G41% OF CAL
2G SAT10G 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
- 204mg
- Total sugar
- 9g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 492mg
- Calcium
- 85mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 204MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.