Spinach-Basil Pesto Pizza with Tomatoes
  • 1 large clove garlic, minced
  • 3cups spinach leaves, chopped
  • 2 cups fresh basil, chopped
  • 1/4 cup walnuts or pine nuts
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/4 cup olive oilplus 1 teaspoon
  • 1package fresh whole-wheat pizza doughor prepared whole-grain pizza crust, such as Rustic Crust
  • 1cup part-skim mozzarella cheese, shredded
  • 1-2medium tomatoes, diced
  1. Whirl garlic in a food processor or blender to mince; then add spinach, basil, nuts, and Parmesan cheese. Purée, slowly adding olive oil and scraping down sides as needed. Salt to taste. (Makes about 1 cup.)
  2. Preheat oven to 425°. On a floured surface, roll out pizza dough into one large pizza or cut off a few pieces and roll out small individual pizzas (or remove prepared crust from packaging). Spread with about three-fourths of the spinach-basil pesto, then top with mozzarella cheese and tomato. Bake for 10-12 minutes until cheese has melted and crust is browned.
Recipe Notes
Nutrition Facts
Spinach-Basil Pesto Pizza with Tomatoes
Amount Per Serving
Calories 382 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 5g 25%
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 18mg 6%
Sodium 636mg 27%
Total Carbohydrates 36g 12%
Dietary Fiber 5g 20%
Protein 16g 32%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 382 cal, 18g fat (9g mono, 4g poly, 5g sat), 18mg chol, 16g protein, 36g carb, 5g fiber, 636mg sodium