Pesto Mini Pizza

Pesto Mini Pizza

12 mini pitas
6 tablespoons pizza sauce
8 ounces part skim milk mozzarella cheese, shredded
12 slices of pepperoni
6 tablespoons pesto sauce
2 small tomatoes, thinly sliced
Fresh basil leaves for garnish

Preheat oven to 400 degrees. Cut off the edges of pita bread with a sharp knife and gently separate the halves.  Place the pitas on a baking sheet with the edges of the bread curving upward.

Top 12 of the pitas with one tablespoon of pizza sauce, one tablespoon mozzarella cheese and one slice of pepperoni. Top each of the other 12 with 1/2 tablespoon of pesto sauce, 1 tablespoon mozzarella cheese, and a slice of tomato.

Bake for 10 minutes or until cheese is melted. Garnish with fresh basil leaves and serve immediately. Makes 24 mini pizzas.

Nutrition information per pizza:  63 calories, 3 grams protein, 5 grams fat, 5 grams carbohydrate, 214 mg sodium.

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About Deb Hart

Deb Hart is a Registered Dietitian Nutritionist. For the last 28 years, she has been helping bariatric surgery patients reach their health and weight goals. She teaches people how to set up a lifestyle that supports a healthy weight. Deb set up her own lifestyle to include lots of long walks with her furry family members, workout classes at her local wellness center, meal prepping, and finding new ways to enjoy foods without added sugar.
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