Pesto Pizza

Makes two 12-inch (30 cm) pizzas

Pizza is so ingrained in North American culture that we may encounter the familiar aroma on every city block. For vegetarians with a hankering for pizza, this recipe will tingle your taste buds and warm your soul. If you like, garnish the top with chopped fresh basil after baking.

1 recipe Pizza Dough
2 cups (500 mL) Pesto-the-Best-Oh!
8 tomatoes, cut into 1/4-inch (5 mm) thick slices
Extra-virgin olive oil, for drizzling (optional)
Preheat the oven to 375°F (190°C).

Roll out the pizza dough, cut in half, and spread it to fit two 12-inch (30 cm) round baking trays. Spread 1 cup (250 mL) of the pesto sauce evenly over each of the crusts. Spread the tomato slices evenly over the pizzas. If you like, drizzle a thin line of extra-virgin olive oil along the edge of the unbaked pizza. Bake for 10 to 12 minutes or until the edge and crust bottoms are golden brown.

Per 1/3 pizza: calories: 616, protein: 15 g, fat: 37 g, carbohydrate: 62 g (7 g from sugar), dietary fibre: 8 g, calcium: 143 mg, iron: 6 mg, magnesium: 122 mg, phosphorus: 277 mg, potassium: 878 mg, sodium: 954 mg, zinc: 2 mg, thiamin: 0.7 mg, riboflavin: 0.5 mg, niacin: 9 mg, vitamin B6: 0.5 mg, folate: 214 mcg, pantothenic acid: 1 mg, vitamin B12: 0 mcg, vitamin A: 195 mcg, vitamin C: 34 mg, vitamin E: 3 mg, omega-6 fatty acids: 12 g, omega-3 fatty acids: 3 g

Percentage of calories from protein 9%, fat 52%, carbohydrate 39%

Pita Pizza

To make an individual pita bread pizza, spread 2 1/2 tablespoons (37 mL) Pesto-the-Best-Oh! across one 6-inch (15 cm) piece of pita bread. Top with 1/4-inch (5 mm) thick slices from 1 tomato. Bake at 375°F (190°C) for 6 minutes or until the bottom starts to brown.