Directions:
- Sauté first 4 ingredients in a large skillet coated with cooking spray over medium-high heat 5 minutes or until onion is tender. Add balsamic vinegar; cook 2 minutes or until liquid is evaporated. Set aside.
- Sprinkle cornmeal over baking pan; spread out pizza dough. Bake on bottom oven rack at 425° for 5 minutes.
- Stir together pesto and yogurt. Spread over pizza crust, leaving a 1-inch border. Sprinkle with mushroom mixture and fresh basil. Top with mozzarella cheese and tomatoes. Sprinkle with Parmesan cheese.
- Bake at 425° on bottom oven rack for 18 minutes or until edges are golden brown and cheese is melted.
- *1 (8-ounce) package sliced button mushrooms may be substituted for the portobello mushroom caps.
- **1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese may be substituted for fresh mozzarella.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 684 Kcal (2864 kJ) | ||
| Calories from fat | 193.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.45g | 33% | |
|---|---|---|---|
| Cholesterol | 39.3mg | 13% | |
| Sodium | 2968.02mg | 124% | |
| Potassium | 1170.89mg | 25% | |
| Total Carbs | 52.18g | 17% | |
| Sugars | 17.84g | 71% | |
| Dietary Fiber | 9.76g | 39% | |
| Protein | 71.82g | 144% | |
| Vitamin C | 55.9mg | 93% | |
| Iron | 1.3mg | 7% | |
| Calcium | 1901.8mg | 190% | |
| Amount Per 100 g | |||
| Calories | 98.55 Kcal (413 kJ) | ||
| Calories from fat | 27.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.09g | 33% | |
|---|---|---|---|
| Cholesterol | 5.66mg | 13% | |
| Sodium | 427.63mg | 124% | |
| Potassium | 168.7mg | 25% | |
| Total Carbs | 7.52g | 17% | |
| Sugars | 2.57g | 71% | |
| Dietary Fiber | 1.41g | 39% | |
| Protein | 10.35g | 144% | |
| Vitamin C | 8.1mg | 93% | |
| Iron | 0.2mg | 7% | |
| Calcium | 274mg | 190% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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