Directions:
- Select 1 1/2 pound loaf size.
- Add ingredients except pesto to machine according to manufacturer's directions.
- Select the dough cycle, when the cycle is complete, remove dough, punch down.
- Cover and allow to rest 10 minutes.
- Place dough on greased 11-12 pizza pan.
- Using the palms of your hands, pat dough into an even round just smaller than pan; using your fingertips, poke dough all over to dimple surface.
- Spread pesto over the dough.
- Cover loosely and let rise in a warm place 30 minutes; bake at 400°F for 25-30 minutes.
- Serve warm or cool, cut into wedges. Leftovers can be store in the freezer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 295.15 Kcal (1236 kJ) | ||
| Calories from fat | 110.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.24g | 19% | |
|---|---|---|---|
| Cholesterol | 2.96mg | 1% | |
| Sodium | 302.41mg | 13% | |
| Potassium | 74.23mg | 2% | |
| Total Carbs | 38.82g | 13% | |
| Sugars | 0.38g | 2% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 7.76g | 16% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 2.3mg | 13% | |
| Calcium | 63.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 314.61 Kcal (1317 kJ) | ||
| Calories from fat | 117.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.04g | 19% | |
|---|---|---|---|
| Cholesterol | 3.15mg | 1% | |
| Sodium | 322.35mg | 13% | |
| Potassium | 79.12mg | 2% | |
| Total Carbs | 41.38g | 13% | |
| Sugars | 0.41g | 2% | |
| Dietary Fiber | 1.66g | 6% | |
| Protein | 8.27g | 16% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 2.4mg | 13% | |
| Calcium | 67.3mg | 6% | |
* 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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