Italian Pesto Pizza
yield: 4
total time: 25 minutes
Ingredients
- 10 ounces refrigerated pizza crust
- 1/2 cup pesto
- 6 ounces fresh mozzarella cheese marinated, sliced
- 1/2 cup prosciutto
- 1/4 cup fresh parsley chopped
- 3 tablespoons fresh basil chopped
- 3 tablespoons grated Parmesan cheese
Nutrition
- Calories : 45 calories
- Cholesterol : 10 milligrams
- Fat : 2.5 grams
- Protein : 5 grams
- SaturatedFat : 1 grams
- Sodium : 280 milligrams
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