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Nutrition Facts
Serving Size 1 (228g) Recipe makes 4 servings The following items or measurements are not included below: 1 prepared pizza crust 1 cup pesto sauce
Calories 241
Calories from Fat 135		(56%)
Amount Per Serving		%DV
	Total Fat 15.0g	23%
	Saturated Fat 8.5g	42%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 49mg		16%
Sodium 1087mg		45%
Potassium 694mg		19%
Total Carbohydrate 15.4g		5%
	Dietary Fiber 4.6g	18%
	Sugars 7.0g
Protein 14.3g		28%
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Easy Mediterranean Pizza

Recipe #33973 | 20 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: spaceace
Jul 15, 2002

This is a great recipe for a different kind of pizza. It's heavy on the flavors, but you don't feel stuffed after eating it. The recipe was actually born of an experiment performed by myself and a friend on a Sunday night. Be creative, though... last time I made it, I spread pine nuts over the surface and it was terrific!

SERVES 4 -8 (change servings and units)

Ingredients

1 pre-made prepared pizza crust
1 cup pesto sauce (use bottled or make your own)
1 cup artichoke heart
1 cup sun-dried tomato
1 cup wilted spinach leaves
1/2 cup kalamata olive
4 ounces feta cheese
4 ounces mozzarella cheese, asiago and provolone cheese mix
olive oil

add-ons

pine nuts (optional)
chicken breast, strips (optional)
fresh basil (optional)
bell pepper (optional)
pepperoni or salami (optional)

Directions

1
Preheat oven to 350 degrees F.
2
Brush pizza shell with olive oil.
3
Spread pesto sauce thoroughly over the surface of the shell, leaving the edge as a crust.
4
Top with olives, sundried tomatoes, artichoke hearts, wilted spinach leaves and cover with cheeses.
5
Place pizza directly on oven rack for 10 minutes, or until cheese is melted from centre to edge.
6
Allow to cool for 5 minutes before slicing.

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Featured Reviews for This Recipe

From: Chef #811256

On Apr 8, 2008

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From: Kumquat the Cat's friend

On Dec 20, 2006

This recipe uses some of my most favorite ingredients. To make it even easier for the 2 of us, I used 2 large whole wheat pitas for the crust. I made my own pesto sauce (lower fat) and used low fat feta. Artichoke hearts and sun-dried tomatoes contained no extra oil and I omitted the extra olive oil as well. Instead of the Italian cheese mix I used some leftover Mexican and sprinkled with a bit of parmesan. BF asked me if there was more before he was halfway through finishing. Excellent recipe to go into my quick & tasty cookbook. Thanks!

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From: connoryellow

On Dec 9, 2002

FANTASTIC RECIPE! WOULD'VE COST $20 IN A RESTAURANT, but I made it for under 10! It was light and flavorful, but bold and filling! I added some leftover chicken strips and omitted the olives. Very easy to make, yet original!

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