Quick Pesto Pizza
  • cup thinly sliced red onion (about ½ onion)
  • 2cups small broccoli florets
  • 8ounces sliced button mushrooms
  • 2tablespoons olive oil
  • 4ounces premade basil pesto, such as Cucina & Amore or DeLallo Simply Pesto
  • 2 thin pizza crusts (10–12 inches each), such as Angelic Bakehouse Flatzza, Against the Grain Gourmet (GF) or Rustic Crust
  • 4ounces buffalo mozzarella cheese, sliced
  • 1cup bottled roasted red pepper strips, drained
  • 1cup arugula
  • Balsamic vinegar, for drizzling
  1. Preheat oven to 450°.
  2. In a medium bowl, toss onion, broccoli, mushrooms and olive oil. Set aside.
  3. Divide and spread pesto evenly on both crusts, leaving a ½-inch border. Place half of mozzarella on each pizza. Evenly distribute roasted red peppers and onion-broccoli mixture over pizzas.
  4. Place both pizzas on baking sheets or pizza stones. Transfer to oven, reduce heat to 425°, and cook for 10 minutes. Turn on broiler and continue to cook for another 2 minutes, until veggies and cheese are browned (watch carefully).
  5. Remove pizzas from oven. Top with fresh arugula and serve with balsamic vinegar for drizzling.
Recipe Notes
Nutrition Facts
Quick Pesto Pizza
Amount Per Serving
Calories 523 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 9g 45%
Polyunsaturated Fat 13g
Monounsaturated Fat 18g
Cholesterol 22mg 7%
Sodium 750mg 31%
Total Carbohydrates 49g 16%
Dietary Fiber 10g 40%
Sugars 10g
Protein 19g 38%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 523 cal, 40g fat (18g mono, 13g poly, 9g sat), 22mg chol, 750mg sodium, 49g carb (10g fiber, 10g sugars), 19g protein