Pesto and Cheese Pizza

Vegetarian
Gluten Free
Health score
1%
Pesto and Cheese Pizza
45 min.
8
191kcal

Suggestions


Indulge in the delightful flavors of our Pesto and Cheese Pizza, a perfect dish for those seeking a vegetarian and gluten-free option that doesn't compromise on taste. This pizza is not just a meal; it's an experience that brings together the vibrant essence of fresh basil pesto and the creamy goodness of mozzarella cheese, making it an ideal choice for antipasti, starters, snacks, or appetizers.

Ready in just 45 minutes, this recipe serves up to 8 people, making it perfect for gatherings with family and friends. Each slice is a harmonious blend of textures and flavors, featuring a golden-brown crust that cradles a luscious layer of pesto, topped with sun-dried tomato-infused mozzarella and colorful bell peppers. With only 191 calories per serving, you can enjoy this delicious treat without the guilt!

Whether you're hosting a party or simply craving a comforting snack, this Pesto and Cheese Pizza is sure to impress. The combination of fresh ingredients and the ease of preparation will have you coming back for more. So roll up your sleeves, gather your loved ones, and get ready to savor a slice of pizza perfection that everyone will adore!

Ingredients

  • 0.7 cup water hot
  • tablespoons vegetable oil 
  • oz individual string cheese sticks cut in half lengthwise
  • 0.3 cup basil pesto refrigerated (from 7-oz container)
  • oz mozzarella cheese plain shredded with sun-dried tomatoes and basil or mozzarella cheese (1 3/4 cups)
  • 1.5 cups bell pepper green red yellow
  • cups frangelico 

Equipment

  • bowl
  • oven
  • pizza pan

Directions

  1. Move oven rack to lowest position.
  2. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In large bowl, stir Bisquick mix, water and oil with fork until soft dough forms; beat vigorously 20 strokes. Cover; let stand 8 minutes.
  3. Pat or press dough in bottom and 1 inch over side of pizza pan.
  4. Place string cheese along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese; press to seal.
  5. Bake 6 to 7 minutes or until lightly browned around edges.
  6. Spread pesto over warm crust.
  7. Sprinkle with 1 cup of the mozzarella cheese; top with bell peppers and remaining 3/4 cup cheese.
  8. Bake 11 to 14 minutes or until crust is golden brown and cheese is melted.

Nutrition Facts

Calories191kcal
Protein19.27%
Fat74.13%
Carbs6.6%

Properties

Glycemic Index
4.63
Glycemic Load
0.23
Inflammation Score
-4
Nutrition Score
5.1226087031157%

Flavonoids

Luteolin
1.32mg
Kaempferol
0.02mg
Quercetin
0.62mg

Nutrients percent of daily need

Calories:190.59kcal
9.53%
Fat:15.85g
24.38%
Saturated Fat:6.23g
38.94%
Carbohydrates:3.17g
1.06%
Net Carbohydrates:2.53g
0.92%
Sugar:1.26g
1.4%
Cholesterol:28.08mg
9.36%
Sodium:365.39mg
15.89%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.27g
18.54%
Vitamin C:22.46mg
27.23%
Calcium:155.36mg
15.54%
Vitamin A:481.36IU
9.63%
Vitamin B12:0.57µg
9.43%
Phosphorus:93.4mg
9.34%
Vitamin K:8.89µg
8.47%
Selenium:4.22µg
6.02%
Zinc:0.76mg
5.08%
Vitamin B2:0.08mg
4.59%
Vitamin B6:0.07mg
3.59%
Vitamin E:0.43mg
2.86%
Fiber:0.64g
2.56%
Manganese:0.04mg
2.08%
Magnesium:7.95mg
1.99%
Potassium:67.74mg
1.94%
Vitamin B1:0.02mg
1.56%
Iron:0.26mg
1.47%
Copper:0.02mg
1.22%
Folate:4.53µg
1.13%