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Triple Veggie Pizza
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Triple Veggie Pizza

30 Min(s)
10 Min(s) Prep
20 Min(s) Cook
A combination of pesto and torn fresh basil leaves gives our Parmesan-crust veggie pizza the heavenly aroma that can only come from a double-hit of basil.
What You Need
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6 servings
Original recipe yields 6 servings
1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1 cup sliced fresh mushroom s
1/2 cup sliced yellow pepper s
1/2 cup sliced red onion s
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/4 cup torn fresh basil leaves
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Let's Make It
1
Heat oven to 450ºF.
2
Roll Perfect Parmesan Pizza Dough into 12-inch circle on lightly floured surface. Transfer to baking sheet sprayed with cooking spray.
3
Spread dough with pesto to within 1/2 inch of edge. Top with mushrooms, peppers and onions.
4
Bake 10 min. Top with cheese; bake 8 to 10 min. or until cheese is melted and edge of crust is golden brown.
5
Sprinkle with basil just before serving.
Kitchen Tips
Tip 1
Substitute
Substitute 1 cup CLASSICO Traditional Pizza Sauce for the pesto.
Tip 2
Substitute
Substitute sliced zucchini for the yellow peppers.
Tip 3
Special Extra
Sprinkle finished pizza with 2 Tbsp. KRAFT Grated Parmesan Cheese.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 580mg
25%
Total Carbohydrates 25g
9%
Dietary Fibers 2g
7%
Sugars 2g
4%
Protein 13g
26%
Vitamin A
8%
Vitamin C
15%
Calcium
25%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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