Antipasto Pizzas
Servings: 4 Servings
Calories: 1511kcal
Ingredients
- 4 gluten-free individual pizza crusts 7-8 inches in diameter
- 1 cup prepared pesto
- ¼ pound salami thinly sliced and julienned
- 1 jar marinated artichoke heart quarters, drained
- 1 jar roasted red peppers, julienned
- ¼ cup sun-dried tomatoes packed in oil drained and julienned
- ¼ cup pitted kalamata olives
- 2 ounces bocconcini small fresh mozzarella balls, cut into quarters
Instructions
- Spread each pizza with ¼ cup pesto. Arrange the rest of the toppings on the crusts and cook until the cheese is melted and the toppings are hot, about 5 minutes on the grill.
Nutrition
Calories: 1511kcal | Carbohydrates: 200g | Protein: 48g | Fat: 56g | Saturated Fat: 17g | Cholesterol: 32mg | Sodium: 3647mg | Potassium: 228mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1525IU | Vitamin C: 13.5mg | Calcium: 526mg | Iron: 11.8mg