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Thin-Crust Pesto and Artichoke Pizza

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Thin-Crust Pesto and Artichoke Pizza Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
334
Calories from Fat
108
% Daily Value
Total Fat
12g
18%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
17mg
6%
Sodium
583mg
24%
Total Carbohydrates
46g
15%
Dietary Fiber
10g
40%
Sugars
4g
Protein
14g
Calcium
58mg
6%

Number of servings: 4

Calories per serving: 334

Preparation time: 20 min

Total time: 30 min

Ingredients

1 cup fresh basil leaves

1 cup fresh spinach leaves

6 tbsp low-fat sour cream

Nonstick cooking spray

1 tbsp olive oil

2 minced garlic cloves

12 cup chopped onion

1 tsp onion powder

1 tsp salt-free Mrs. Dash† Original Blend Seasoning

One, 12-inch Boboli† 100% Whole-wheat Thin Crust

1 (13 34-oz) can water-packed artichoke hearts, drained, sliced

3 sliced Roma tomatoes

14 cup shredded, low-fat mozzarella cheese

14 cup crumbled feta cheese

Directions

Preheat oven to 450°F.

1. In a food processor or blender combine the basil, spinach, and sour cream. Process or blend for 10 to 15 seconds or until smooth. Set aside.

2. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When hot, add garlic and onion and sauté for 2 minutes.

3. Add the onion powder, salt-free seasoning, and blended basil/spinach mixture. Remove from heat.

4. Place the pizza crust on a baking sheet and spread the pesto mixture on top.

5. Top with artichoke hearts, tomatoes, and cheese.

6. Bake for 8 to 10 minutes.

Makes 4 servings.

†Other brands listed are the trademarks of their respective owners and are not trademarks of Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc.
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