Mini Peach And Pesto Pizzas Recipe

Recipe By Slurrp

These mini peach and pesto pizzas are a delightful twist on traditional pizza. The combination of sweet peaches and savory pesto creates a unique and delicious flavor profile. The pizzas are topped with mozzarella cheese and fresh basil, adding a creamy and aromatic touch. The mini size makes them perfect for appetizers or a light lunch. They are quick and easy to make, and are sure to impress your guests with their vibrant colors and delightful taste.

4.7
10 Rating -
Rate
Vegdiet
42minstotal
30minsPrep
12minsCook
42m.total
30m.Prep
12m.Cook
Mini Peach And Pesto Pizzas
plan
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ingredients serve

Ingredients for Mini Peach And Pesto Pizzas Recipe

  • 0.13 Package Of Pizza Dough
  • 0.03 cup Pesto Sauce
  • 1/4 Peaches
  • 0.13 cup Shredded Mozzarella Cheese
  • as needed Fresh Basil Leaves For Garnish

Directions: Mini Peach And Pesto Pizzas Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • STEP 2.Roll out the pizza dough into small circles and place them on the prepared baking sheet.
  • STEP 3.Spread a thin layer of pesto sauce on each pizza dough circle.
  • STEP 4.Slice the peaches into thin rounds and arrange them on top of the pesto sauce.
  • STEP 5.Sprinkle mozzarella cheese over the peaches.
  • STEP 6.Bake in the preheated oven for about 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
  • STEP 7.Remove from the oven and garnish with fresh basil leaves.
  • STEP 8.Serve the mini peach and pesto pizzas warm as appetizers or a light lunch.

Cooking Tips

  • Make sure to preheat the oven to ensure even cooking and a crispy crust.
  • You can use store-bought pizza dough or make your own from scratch.
  • Feel free to add additional toppings such as sliced tomatoes or prosciutto for extra flavor.
  • If you prefer a vegetarian option, you can omit the mozzarella cheese or use a vegan cheese substitute.
  • Leftover pizzas can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

  • These mini peach and pesto pizzas are best served warm.
  • They make a great appetizer for parties or a light lunch option.
  • To reheat leftovers, place the pizzas in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until heated through.
  • Garnish with fresh basil leaves before serving.
Nutrition
value
229
calories per serving
23 g Fat3 g Protein4 g Carbs1 g FiberOther

Current Totals

  • Fat
    23g
  • Protein
    3g
  • Carbs
    4g
  • Fiber
    1g

MacroNutrients

  • Carbs
    4g
  • Protein
    3g
  • Fiber
    1g

Fats

  • Fat
    23g

Vitamins & Minerals

  • Calcium
    78mg
  • Iron
    1mg
  • Vitamin A
    59mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    17mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    4mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    26mg
  • Manganese
    < 1mg
  • Phosphorus
    70mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp