Sunday, November 14, 2010

Mini Pesto Pizzas

Another Pampered Chef recipe! I was reluctant when I read that walnuts were being added to a pizza but they were amazing!

2 plum tomatoes
1 oz (30 g) Parmesan cheese, grated
1/4 cup (50 mL) walnuts
1 pkg (13.8 oz/283 g each) refrigerated pizza crust
1/3 cup (75 mL) prepared basil pesto
1 cup (250 mL) shredded mozzarella cheese

Preheat oven to 425°F (220°C). Slice tomatoes using Ultimate Mandoline fitted with v-shaped blade; set aside. Grate Parmesan cheese using Microplane® Adjustable Grater. Coarsely chop walnuts using Food Chopper. Combine walnuts and Parmesan cheese in (1-cup/250-mL) Prep Bowl; mix well

Place dough onto Cutting Board (do not unroll). Using a sawing motion, slice dough into 15 disks (about 1/2in./1 cm thick) using Utility Knife. Place disks onto Large Bar Pan; lightly press to flatten and seal seams.

Spread 1 tsp (5 mL) of the pesto over each crust with back of Adjustable Measuring Spoon. Divide mozzarella cheese evenly among pizzas. Top each pizza with one tomato slice and Parmesan mixture. Bake 12–15 minutes or until crusts are golden brown. Remove pan from oven to Stackable Cooling Rack. Serve using Mini-Serving Spatula.

Yield: 15 servings

Nutrients per serving: Calories 140, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 14 g, Protein 6 g, Sodium 320 mg, Fiber 1 g

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