Basil Pesto, Artichoke Hearts, Sun-dried Tomato and Roasted Bell Pepper Pizza Recipe

Name: Basil Pesto, Artichoke Hearts, Sun-dried Tomato and Roasted Bell Pepper Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small pizza shell prepared, fresh or pre-baked, prefer whole wheat; 1/2 cup basil pesto home made or jarred; 2 ounces artichoke hearts marinated, drained and sliced; 4 ounces cheddar cheese prefer old and sharp, shredded; 2 ounces sweet red bell peppers, roasted sliced; 2 ounce sundried tomatoes oil-packed, drain slightly and sliced; 4 each mushrooms, button or cremini, sliced; 4 tablespoons black olives sliced; 1/4 teaspoon sea salt; 4 tablespoons parmesan, parmigiano-reggiano cheese, grated 2 tablespoons on each top; 1 x arugula (roquette) for garnish, optional

Servings: persons

2 small pizza shell prepared, fresh or pre-baked, prefer whole wheat
1/2 cup basil pesto home made or jarred
2 ounces artichoke hearts marinated, drained and sliced
4 ounces cheddar cheese prefer old and sharp, shredded
2 ounces sweet red bell peppers, roasted sliced
2 ounce sundried tomatoes oil-packed, drain slightly and sliced
4 each mushrooms, button or cremini, sliced
4 tablespoons black olives sliced
1/4 teaspoon sea salt
4 tablespoons parmesan, parmigiano-reggiano cheese, grated 2 tablespoons on each top
1 x arugula (roquette) for garnish, optional

1
Preheat oven to 425 degrees F.
2
Spread the pesto equally over each prepared personal sized pizza shell.
3
You can make the pizza crust fresh or use prepared pizza dough or pre-baked shells.
4
Top the layer of pesto with cheddar, artichoke hearts, bell pepper, sun-dried tomatoes, mushrooms and black olives.
5
Sprinkle parmesan over the top.
6
Then Sprinkle sea salt.
7
Bake in the well pre-heated oven for 15 to 20 minutes or until cheese is starting to brown and tomatoes are nicely done.
8
Remove, let cool for a few minutes.
9
Serve warm topped with arugula if desired.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 small pizza shell prepared, fresh or pre-baked, prefer whole wheat, 1/2 cup basil pesto home made or jarred, 2 ounces artichoke hearts marinated, drained and sliced, 4 ounces cheddar cheese prefer old and sharp, shredded, and more.

Yes, Basil Pesto, Artichoke Hearts, Sun-dried Tomato and Roasted Bell Pepper Pizza falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basil Pesto, Artichoke Hearts, Sun-dried Tomato and Roasted Bell Pepper Pizza

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