Total Calories: 263
1. Heat oven to 500°. Make Basil-Spinach Pesto.
2. Place pizza crust on ungreased cookie sheet. Spread Basil-Spinach Pesto over crust. Top with spaghetti sauce and bell peppers. Sprinkle with cheese. Bake 10 to 15 minutes or until cheese is brown and bubbly.
Place all ingredients in food processor in order listed. Cover and process about 2 minutes, stopping occasionally to scrape side of bowl, until mixture is a thick paste.
Calories 225 (Calories from Fat 65)
Fat 7g (Saturated 2g)
Carbohydrate 35g (Dietary Fiber 3g)
%DAILY VALUE: Vitamin A 20% Vitamin C 40% Calcium 18% Iron 12%
DIET EXCHANGES: 2 Starch, 1 Vegetable, 1 Fat
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pesto-Pepper Pizza recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.