Amy's pesto pizza with crisp edges
A frozen pesto pizza from the shelf becomes dinner when you bake it on a preheated stone or steel, which gives you a crust that crisps underneath while the cheese bubbles. Serve it whole at the table with a salad.
About 130 calories a serving, 5 g protein, 15 g carbohydrate, 6 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 1 box (18 oz) Amy's pesto pizza
Staples
- to taste salt
- to taste pepper
- Set a pizza stone or steel on the middle oven rack and preheat to 425°F [220°C] for at least 15 minutes.
- While the oven heats, pull the frozen pizza from its box and discard any cardboard.
- Once the stone is hot, slide the pizza directly onto it and bake until the cheese is bubbling and the bottom is golden and crisp, about 10 minutes.
- Slide the pizza onto a cutting board, scatter a pinch of sea salt and pepper across the top, let it cool for 2 minutes, then slice and serve.
Note If you don't have a stone or steel, bake it on a sheet pan at 400°F [200°C] for 12 minutes; the crust won't crisp as much underneath but the pizza will still cook evenly. Leftovers keep wrapped in the fridge for two days and reheat well in a 350°F [175°C] oven. Serve with a simple green salad dressed with vinaigrette or a side of sliced tomatoes.
On the label
ORGANIC UNBLEACHED WHEAT FLOUR, FILTERED WATER, ORGANIC TOMATOES, PART-SKIM MOZZARELLA AND PARMESAN CHEESES (PASTEURIZED PART-SKIM MILK, CULTURE, SALT, ENZYMES), ORGANIC BROCCOLI, EXTRA VIRGIN OLIVE OIL, ORGANIC BASIL, ORGANIC HONEY, SEA SALT, EXPELLER PRESSED HIGH OLEIC SAFFLOWER AND/OR SUNFLOWER OIL, PINE NUTS, ORGANIC GARLIC, ORGANIC POTATOES, YEAST, BLACK PEPPER.
Amy's, pizza, serving 198 g, package 7.0 oz/198 g. Ingredients as printed on the label.
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Cooks as frozen pizza, pesto, italian seasoning. Half of it left? Use up the frozen pizza.