Summer Pesto Pizza

1

Tbs

active dry yeast (heaping)

1 1/4

cups

warm water

2

cups

flour

1

cup

whole wheat flour

1

tsp

salt

1/2

cup

pesto

3

medium tomatoes (sliced)

2

cups

mozzarella cheese (shredded)

1

Dissolve yeast in the warm water.

2

Add enough flour and the salt to make a soft dough. Knead 8-10 minutes until smooth and elastic; cover and let rise until doubled, about 45-55 minutes. Roll onto a greased or oiled pan.

3

Spread pesto on crust; top with tomatoes and cheese. Garnish with fresh basil leaves if desired.

4

Bake at 450F for 20 minutes.

Servings: 3

Nutrition Facts

Serving size: 1/3 of a recipe (17.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

917.13

Calories From Fat (33%)

302.58

% Daily Value

Total Fat 34.51g

53%

Saturated Fat 13.88g

69%

Cholesterol 67.85mg

23%

Sodium 1609.11mg

67%

Potassium 743.59mg

21%

Total Carbohydrates 107.56g

36%

Fiber 6.44g

26%

Sugar 4.89g

 

Protein 43.56g

87%

Recipe Type: Main Dish