Vegetable Pizza
Wine Recommendation
Liquid Light Sauvignon Blanc
Ingredients
- 1 (13.8-oz) can refrigerated pizza crust
- 1 (12-oz) jar sliced roasted red peppers, drained
- 1 (8-oz) pkg sliced mushrooms
- 1 red onion, sliced
- 2 Tbsp olive oil
- ¾ cup pesto
- 1 (8-oz) block mozzarella cheese, shredded
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 425°F. Press dough onto a large greased baking sheet or a 12-inch greased pizza pan. Prick surface several times with a fork. Bake 6 minutes.
- Meanwhile, cook peppers, mushrooms, and onion in hot oil in a large skillet over medium-high heat 6 minutes or until lightly browned.
- Spread pesto on partially-baked crust. Top with vegetable mixture, cheese, and Italian seasoning.
- Bake 8 to 10 minutes or until crust is browned and cheese is melted.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
477
|
477
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 17 | 17 |
| Carb (g) | 42 | 42 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 1011 | 1011 |
| T. Sugs (g) | 8 | 8 |
| A. Sugs (g) | 4 | 4 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
