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Pesto Pizza with Bocconcini and Sun-dried Tomatoes

4 servings


No Added Sugars Under 30 Minutes

Nutritional Facts Per Serving

17.9 g
41.1 g
3.8 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 459
  • Fat 25 g
    • Saturated   8.5 g
    • + Trans 
  • Cholesterol 37 mg
  • Sodium   1091 mg
  • Carbohydrate 41.1 g
    • Fibre   3.8 g
    • Sugars  
  • Protein 17.9 g
    • Vitamin A 16 %
    • Vitamin C 22 %
    • Calcium 37 %
    • Iron 21 %


Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Spread one side of each pita with 2 Tbsp. of pesto and set on the baking sheet. Top each pita with an equal amount of the cheese, tomatoes and olives. Bake 8 to 10 minutes, or until crisp on the bottom. Cut into wedges and serve.

Note: Oil-packed, sun-dried tomatoes are sold in jars in the pickle aisle. Pita and bocconcini cheese can be found in the deli department.

Recipe Options: Instead of pesto, top the pizza with an equal amount of pizza sauce or tomato-based pasta sauce. Instead of bocconcini cheese, top the pizza with another type of cheese, such as goat or Gorgonzola, or use a mix of cheeses to top the pizzas.  Instead of black olives, use green olives, or use a mix of black and green olives to sprinkle on top.

Serving Suggestions

Make a meal of the pizza by serving it with one of the salads found in our website recipe collection, such as Romaine Hearts with Focaccia Croutons and Creamy Parmesan Dressing, or Spinach and Cantaloupe Melon Salad with Bacon, Pine Nuts and Honey Garlic Dressing.

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