Directions:
- Blend first 4 ingredients in processor to coarse puree. Transfer pesto to small bowl. (Can be prepared 1 day ahead. Press plastic directly onto surface of pesto to cover; refrigerate.)
- Preheat oven to 375°F. Spray 12-inch-diameter pizza pan with vegetable oil spray. using moistened fingertips, press out dough on prepared pan to cover completely (if dough shrinks, let stand 5 minutes and press out again). Spread all of pesto over dough. Sprinkle with sun-dried tomatoes, then cheeses. Bake pizza until crust browns and cheeses melt, about 35 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 665.87 Kcal (2788 kJ) | ||
| Calories from fat | 263.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.3g | 45% | |
|---|---|---|---|
| Cholesterol | 35.61mg | 12% | |
| Sodium | 1142.87mg | 48% | |
| Potassium | 1121.05mg | 24% | |
| Total Carbs | 62.32g | 21% | |
| Sugars | 5.36g | 21% | |
| Dietary Fiber | 6.67g | 27% | |
| Protein | 40.03g | 80% | |
| Vitamin C | 47.8mg | 80% | |
| Iron | 4.4mg | 25% | |
| Calcium | 1012mg | 101% | |
| Amount Per 100 g | |||
| Calories | 198.74 Kcal (832 kJ) | ||
| Calories from fat | 78.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.74g | 45% | |
|---|---|---|---|
| Cholesterol | 10.63mg | 12% | |
| Sodium | 341.11mg | 48% | |
| Potassium | 334.6mg | 24% | |
| Total Carbs | 18.6g | 21% | |
| Sugars | 1.6g | 21% | |
| Dietary Fiber | 1.99g | 27% | |
| Protein | 11.95g | 80% | |
| Vitamin C | 14.3mg | 80% | |
| Iron | 1.3mg | 25% | |
| Calcium | 302mg | 101% | |
* 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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