Basil Pesto, Roasted Pepper, Sun-dried Tomatoes & Portabella Mushrooms Pizza
Homemade pizza dough with roasted bell peppers, fresh mushrooms and sun-dried tomatoes, easy to make and tastes good.
Yield
2 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
basil pesto
basil |
*
|
| ¼ | cup |
roasted red bell peppers
|
|
| 2 | tablespoons |
sundried tomatoes
sliced |
|
| 2 |
mushrooms, portabello
sliced |
*
|
|
| 2 | ounces |
mozzarella cheese
shredded, divided, about 1/2 cup |
|
| 1 |
pizza shell
prepared, fresh or pre-baked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
basil pesto
basil |
*
|
| 59 | ml |
roasted red bell peppers
|
|
| 3E+1 | ml |
sundried tomatoes
sliced |
|
| 2 | each |
mushrooms, portabello
sliced |
*
|
| 57.8 | ml/g |
mozzarella cheese
shredded, divided, about 1/2 cup |
|
| 1 | each |
pizza shell
prepared, fresh or pre-baked |
*
|
Directions
Preheat the oven to 400℉ (200℃) degree.
Spread the pesto equally over each prepared personal sized pizza shell. You can make the pizza crust fresh or use prepared pizza dough or pre-baked shells.
Top the layer of pesto with ½ cup of shredded mozzarella cheese.
Top with the roasted bell pepper, sun-dried tomatoes and portabella mushrooms.
Sprinkle reserved ¼ cup of the cheese on top.
Bake until the shell is golden brown and the cheese is melted, about 20 minutes more.
Cool slightly and serve warm.
