Photo: Chad Montano
Arugula-Almond Pesto Pizza
15 ingredients
25 min + 20 min
8
openrecipes
Arugula (or basil) and almond pesto on a simple whole wheat pizza crust, topped with fresh summer tomatoes and squash. Recipe below yields two 12-inch pizzas.
Estimated Nutrition (whole recipe, rough)
482
Calories
26g
Protein
37g
Fat
16g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Goat Cheese | 1 oz (28g) | 103 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups of packed fresh arugula and/or basil, tough stems removed
- ¾ cup sliced almonds
- ½ to ¾ cup freshly grated Parmesan cheese
- 2 to 3 garlic cloves, peeled and roughly chopped
- ½ teaspoon salt
- ½ cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper, to taste
- 1 batch
- 8 ounces fresh mozzarella, torn, or part-skim mozzarella, shredded, or ¼-inch slices of goat cheese
- 1 small tomato, sliced thin
- 1 small yellow squash, quartered lengthwise and sliced into little triangle shapes
- Sprinkle of sliced almonds
- Sprinkle of fresh arugula or chopped basil
- Red pepper flakes, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes