Roasted Red Pepper Pesto Pizza

Tell me this pizza does not look absolutely mouth-wateringly delicious!  Yummy!  Another recipe from my Facebook friend, Amy (thanks!).

ROASTED RED PEPPER PESTO PIZZA

1 (10 ounce) roll of refrigerated pizza dough
6 tablespoons prepared pesto, divided
1 1/2 cups roasted red pepper strips, divided
1/2 cup chopped canned tomatoes, divided
1 cup precrumbled gorgonzola cheese, divided

Directions
1. Preheat oven to 400°F. 2. Unroll the can of pizza dough and cut in half. Pat and shape each half into two pizza shells, each about 10 inches in diameter, on a large greased baking sheet or two smaller sheets. 3. Spread each pizza shell with 1/2 of the pesto, then top each with 1/2 of the pepper strips, chopped canned tomatoes and gorgonzola cheese. 4. Bake for about 10 minutes or until the cheese melts and the bottoms are nicely browned.

Here’s the dirt:
463.2 calories
23 g fat (9.1 saturated) 
32.5 mg cholesterol 
1589.9 mg sodium 
45.3 g carbs 
8.2 g sugars 
3.9 g fiber
17.6 g protein

***Of course, I would substitute whole wheat crust, which would change the nutritional information.***

-Erica

4 responses to “Roasted Red Pepper Pesto Pizza

  1. I love that you offer all the nutritional information. Pesto makes such a great addition to pizza.

  2. I would have to figure a gluten free option. That too looks YUMMY!

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