lunch recipe · #04130
Zucchini Yellow Pepper Pesto Flour Tortilla Pizza
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 34 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 7
Prep18 min
Cook16 min
Inactive0 min
Total34 min
Ingredients
- 8 itemsFlour Tortilla
- 1½ cupsTomato Sauce
- 8 ozMozzarella Cheese
- 1 tbspOlive Oil
- 7 ozZucchini
- 6 ozYellow Bell Pepper
- 3 tbspPesto
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 425°F (218°C), prepare the Zucchini, Yellow Bell Pepper, Pesto, and arrange the Flour Tortilla on baking sheets.
- Spread the Tomato Sauce over the Flour Tortilla. Add the Zucchini, Yellow Bell Pepper, Pesto, drizzle with the Olive Oil, and cover evenly with the Mozzarella Cheese.
- Bake the Flour Tortilla pizzas for 12 to 16 minutes until their bases are crisp, the vegetables are tender, and the Mozzarella Cheese is browned in spots. Serve hot.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 25.4 g
- Carbohydrates
- 62.4 g
- Fat
- 27 g
- Fiber
- 6.2 g
- Sodium
- 1,274.4 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Tree nuts, Wheat
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.