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Pizza with capicollo, pesto and vegetables
Pizza with capicollo, pesto and vegetables
Portions 4
Preparation Time
Cooking Time
Ingredients
- 1 large pizza crust or 4 naans, pitas, flatbreads or tortillas
- 1/4 c (60 ml) pesto
- 1/4 lb (115 g) sliced capicollo
- 1 bag 350 g Arctic Gardens vegetables for pizza
- 1/3 c (330 ml) mozzarella, grated
Preparation
- Preheat oven to 450 o F (230 o C).
- Place the pizza crust on a baking sheet lined with parchment paper.
- Top with pesto, capicollo, vegetables and cheese.
- Bake for 12 to 15 minutes and serve.
Nutrition Facts (per serving) :
Calories: 649
Protein: 39 g
Fat: 10 g
Carbohydrate: 107 g
Fibre: 6 g
Sodium: 1600 mg
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