Individual Sun-Dried Tomato Pizza

1
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"This is a mini pizza I really enjoy. This can easily be made gluten free by using your favourite gluten free fajita shell, my favourite is the UDI's brand fajita shells."

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (734 g)
  • Calories 1687.8
  • Total Fat - 119.8 g
  • Saturated Fat - 71.8 g
  • Cholesterol - 314.3 mg
  • Sodium - 4923.6 mg
  • Total Carbohydrate - 35.3 g
  • Dietary Fiber - 3.3 g
  • Sugars - 10.4 g
  • Protein - 117.9 g
  • Calcium - 3045.8 mg
  • Iron - 4.5 mg
  • Vitamin C - 6.4 mg
  • Thiamin - 0.2 mg

Step 1

Place the fajita shell or pita on a baking sheet and spread the pesto over it with the back of a spoon.

Step 2

Place the slices of cheese on top of the pesto and top with remaining ingredients.

Step 3

Cook in a preheated 400 degree oven for 8 minutes and then broil for 2 minutes.

Step 4

Allow to cool for about a minute before slicing.

Step 5

Enjoy!

Tips & Variations


No special items needed.

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