Pesto-Pepper Pizza

Serves: 8
Total Calories: 263


Basil-Spinich Pesto:
1/3 cup plain fat-free yogurt
1/3 cup soft bread crumbs
3 tablespoons reduced-fat or fat-free Parmesan cheese, grated
1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
2 cups lightly packed fresh basil leaves
1 cup chopped spinach leaves
Main Dish:
1 (10-ounce) package ready-to-serve thin pizza shell (12 to 14 inches in diameter)
2 cups reduced-fat spaghetti sauce
1 , medium green pepper, , cut into rings
1 medium red bell pepper, cut into rings
1 cup low-fat mozzarella cheese, shredded (4 ounces)


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.

Basil-Spinach Pesto
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.

1 Serving

Calories 225 (Calories from Fat 65)
Fat 7g (Saturated 2g)
Cholesterol 10mg
Sodium 560mg
Carbohydrate 35g (Dietary Fiber 3g)
Protein 9g

%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.

Nutritional Facts:

Serves: 8
Total Calories: 263
Calories from Fat: 97

This Pesto-Pepper Pizza recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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