Four-cheese pizza, anyone? These individual pita bread pizzas are loaded with mozzarella, Fontina, Parmesan and cream cheeses.
Four-Cheese Pesto Pizza
- Prep Time 10 min
- Total 22 min
- Servings 6
- Ingredients 9
Ingredients
- 6 whole wheat or white pita bread, 6 inches in diameter
- 1 package (8 ounces) reduced-fat cream cheese (Neufchâtel) or regular cream cheese , softened
- 2 tablespoons milk
- 6 tablespoons pesto
- 1 can (2 1/4 ounces) sliced ripe olive, drained
- 1/2 cup shredded part-skim mozzarella cheese (3 ounces)
- 1/2 cup shredded Fontina or provolone cheese (3 ounces)
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
-
Step1Heat oven to 425°F.
-
Step2Place pita breads on ungreased large cookie sheet. Mix cream cheese and milk until smooth. Spread on pita breads to within 1/4 inch of edge. Gently spread pesto over cream cheese. Top with olives. Sprinkle with cheeses and parsley.
-
Step3Bake 7 to 12 minutes or until thoroughly heated and cheese is melted.
Nutrition
410
Calories
24 g
Total Fat
19 g
Protein
35 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 410
- Calories from Fat
- 215
- Total Fat
- 24 g
- Saturated Fat
- 10 g
- Cholesterol
- 45 mg
- Sodium
- 900 mg
- Potassium
- 210 mg
- Total Carbohydrate
- 35 g
- Dietary Fiber
- 5 g
- Protein
- 19 g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 2%
- 2%
- Calcium
- 36%
- 36%
- Iron
- 16%
- 16%
Exchanges:
2 Starch; 1 Vegetable; 1 1/2 High-Fat Meat; 2 Fat;Tips from the Betty Crocker Kitchens
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