Pepper and Onion Personal Pizzas
- Level: Easy
- Yield: 6 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 249
- Total Fat
- 13
- Saturated Fat
- 6
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 29
- Sodium
- 603
- Total: 33 min
- Prep: 15 min
- Cook: 18 min
Ingredients
Cooking spray
1 (13.8-ounce) tube refrigerated pizza dough (recommended: Pillsbury)
3/4 cup alfredo sauce
1/4 cup pesto sauce
1 (12-ounce) jar roasted red peppers, drained and sliced
1 (14-ounce) can artichoke hearts, drained and quartered
1/2 cup frozen chopped onions, thawed
1 1/2 cups shredded mozzarella cheese, divided
Directions
- Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray.
- Roll out the dough onto the baking sheet. Using a pizza cutter, slice the dough into 6 squares.
- In a small bowl, mix together the alfredo sauce and pesto. Evenly spread the sauce in the center of each of the 6 dough squares, making sure not to go all the way to the edge and leave a crust. Top each with some roasted red peppers, artichoke hearts, onions, and 1/4 cup cheese.
- Bake until the crust is golden brown and the cheese is bubbling, 15 to 18 minutes.