Directions:
- Preheat oven to 425°F Put crust on baking sheet or pizza pan. Spread crust with pesto.
- 2. Toss zucchini, pepper, mushrooms, and onion with oil. Place in medium skillet over medium-high heat and sauté until veggies are soft and excess liquid has evaporated, about 6 to 8 minutes.
- 3. Top crust evenly with cheeses. Arrange sautéed vegetables over cheese and top with tomatoes. Bake 18 to 20 minutes until crust is baked through and slightly crisp. Sprinkle with basil. Let stand a few minutes before cutting into quarters.
- Nutritional info per serving (1/4 pizza) 301 cal, 16 g pro, 42 g carb, 7 g fiber, 11 g fat, 3 g sat fat, 10 mg chol, 600 mg sodium*.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 322.71 Kcal (1351 kJ) | ||
| Calories from fat | 86.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.58g | 15% | |
|---|---|---|---|
| Cholesterol | 4.9mg | 2% | |
| Sodium | 562.29mg | 23% | |
| Potassium | 708.1mg | 15% | |
| Total Carbs | 47.32g | 16% | |
| Sugars | 8.62g | 34% | |
| Dietary Fiber | 8.7g | 35% | |
| Protein | 18.25g | 36% | |
| Vitamin C | 100.2mg | 167% | |
| Vitamin A | 2.4mg | 79% | |
| Iron | 110.6mg | 614% | |
| Calcium | 330.2mg | 33% | |
| Amount Per 100 g | |||
| Calories | 93.98 Kcal (393 kJ) | ||
| Calories from fat | 25.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.79g | 15% | |
|---|---|---|---|
| Cholesterol | 1.43mg | 2% | |
| Sodium | 163.74mg | 23% | |
| Potassium | 206.2mg | 15% | |
| Total Carbs | 13.78g | 16% | |
| Sugars | 2.51g | 34% | |
| Dietary Fiber | 2.53g | 35% | |
| Protein | 5.31g | 36% | |
| Vitamin C | 29.2mg | 167% | |
| Vitamin A | 0.7mg | 79% | |
| Iron | 32.2mg | 614% | |
| Calcium | 96.1mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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