An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (13)
Tomato and Mozzarella Pesto Pizza
NUTRITION · PER SERVING32M COOK
CAL 24%·PRO 28%
CARBS 54G45% OF CAL
2G FIBER48G OTHER4G TOTAL SUGAR
FAT 21G40% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh tomatoes and mozzarella atop a pesto base on pizza dough. A lighter take on pizza margherita with herbaceous pesto replacing marinara. Perfect for pizza night.
mainitalianpizza🍪 sheet pan🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pizza dough ((either a good store bought or homemade))
- 5 tablespoons arugula pesto ((or basil if you prefer))
- 1 cup shredded firm mozzarella
- 2-3 ripe but firm tomatoes
- 1 tablespoon olive oil
- 1 pinch salt
At a glance
PER SERVING · TIME 32M
CAL 24%·PRO 28%
CARBS 54G45% OF CAL
2G FIBER48G OTHER4G TOTAL SUGAR
FAT 21G40% OF CAL
5G SAT16G 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
- 20m
- Cook
- 12m
- Sodium
- 773mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 74mg
- Calcium
- 233mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 773MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.