Veggie Pesto Pizza

After my first week starting my new job what better way to start the weekend than with pizza. I love to make my own pizza as I can put as much or as little of whatever toppings I like on without getting charged an arm and a leg  at a takeaway! This veggie pesto pizza is my personal favorite with my ideal toppings and the whole thing is only 638 calories and a source of both protein and fibre.

You can either use my recipes for wholemeal pizza dough & tomato pizza base (I made mine in bulk and literally grabbed a portion of each from the freezer to defrost before prepping this pizza in a matter of minutes) or just buy yourself some from the supermarket.


Serves 1

veggie pesto pizza steps.JPG

Ingredients

  • 1 serving wholemeal pizza dough
  • 1 serving tomato pizza base
  • 70g reduced fat mozzarella cheese, drained and torn
  • ½ small red onion, sliced thinly
  • ½ yellow pepper, sliced thinly
  • 4 baby tomatoes, sliced thinly
  • 1 tsp balsamic glaze
  • 4g vegetarian pesto, mixed with 1 tsp water to loosen
  • Semolina flour for rolling out dough
  • Black pepper

Method

  1. Pre-heat oven & pizza stone (or baking tray) to 250°C (230°C fan).
  2. Roll out pizza dough on semolina floured surface to approx. 0.5cm thick for thin and crispy pizza.
  3. Once oven is heated, carefully lift dough onto hot pizza stone (over a thin scattering of semolina).
  4. Spread tomato pizza base evenly over dough.
  5. Evenly distribute the mozzarella, then toppings, and season with ground black pepper.
  6. Bake in oven for 6 minutes.
  7. Serve with a drizzle of pesto and balsamic glaze and some basil leaves if you have any handy.

Nutrition

  • Only 638 calories
  • 36g protein
  • 13g fibre

Veggie pesto pizza nutrition

 

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