Tomato Basil Veggie Pizza

Tomato Basil Veggie Pizza
60 min.
32
34kcal

Suggestions


Welcome to a delightful culinary experience with our Tomato Basil Veggie Pizza! This vibrant dish is perfect for any occasion, whether you're hosting a casual gathering, preparing a light appetizer, or simply indulging in a healthy snack. With its fresh ingredients and mouthwatering flavors, this pizza is sure to impress your guests and satisfy your taste buds.

Imagine biting into a crispy, golden crust made from reduced-fat crescent rolls, topped with a creamy blend of reduced-fat sour cream, fresh basil, and oregano. The burst of juicy grape tomatoes adds a refreshing touch, while the finishing drizzle of balsamic vinegar elevates the dish to new heights. Not only is this pizza a feast for the eyes, but it also boasts a low-calorie count of just 34 kcal per serving, making it a guilt-free option for those mindful of their diet.

With a preparation time of only 60 minutes and enough servings to cater to 32 people, this Tomato Basil Veggie Pizza is an ideal choice for parties, potlucks, or family gatherings. The combination of flavors and textures will leave everyone craving more. So, roll up your sleeves and get ready to create a dish that is not only delicious but also a celebration of fresh, wholesome ingredients!

Ingredients

  • oz reduced fat crescent rolls refrigerated canned (8 Count)
  • 0.8 cup cream sour reduced-fat
  • tablespoon basil fresh chopped
  • tablespoon oregano fresh chopped
  • pint grape tomatoes halved
  • 0.5 cup basil fresh shredded
  • tablespoons balsamic vinegar 

Equipment

  • bowl
  • frying pan
  • oven

Directions

  1. Heat oven to 375° F.
  2. Unroll both cans of dough into rectangles. In ungreased 15 x 10 x 1-inch pan, arrange dough and press in bottom and up sides to form crust. Firmly press perforations to seal.
  3. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
  4. In small bowl, mix sour cream, cream cheese, chopped basil and oregano until smooth.
  5. Spread over cooled crust. Top with tomato halves.
  6. Cut into 8 rows by 4 rows. Cover; refrigerate 1 to 2 hours. Just before serving, sprinkle with shredded basil, and drizzle with balsamic vinegar.

Nutrition Facts

Calories34kcal
Protein10.12%
Fat36.35%
Carbs53.53%

Properties

Glycemic Index
7.28
Glycemic Load
0.24
Inflammation Score
-3
Nutrition Score
1.0599999897506%

Flavonoids

Naringenin
0.1mg
Kaempferol
0.01mg
Myricetin
0.02mg
Quercetin
0.09mg

Nutrients percent of daily need

Calories:34.17kcal
1.71%
Fat:1.37g
2.11%
Saturated Fat:0.61g
3.82%
Carbohydrates:4.54g
1.51%
Net Carbohydrates:4.29g
1.56%
Sugar:1.32g
1.46%
Cholesterol:1.89mg
0.63%
Sodium:61.19mg
2.66%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.86g
1.72%
Vitamin K:3.98µg
3.79%
Vitamin A:166.59IU
3.33%
Vitamin C:2.16mg
2.61%
Iron:0.32mg
1.81%
Manganese:0.03mg
1.55%
Potassium:50.85mg
1.45%
Calcium:12.62mg
1.26%