Diabetes Forecast

Pesto-Provolone Pizzas

Per Serving

Pesto-Provolone Pizzas

Makes: 2 servings
Serving Size: 1 personal pizza
Calories 165
Fat 4 g
Saturated Fat 1.4 g
Trans Fat 0 g
Carbohydrate 24 g
Fiber 6 g
Sugars 4 g
Cholesterol 5 mg
Sodium 325 mg
Potassium 405 mg
Protein 10 g
Phosphorus 170 mg
Choices: Starch 1.5, Lean Protein 1, Fat 0.5
  • Makes: 2 servings
  • Serving Size: 1 personal pizza
  • Preparation Time: 5 minutes
  • Cooking Time: 4 minutes


1 whole wheat bread thin (such as Arnold Sandwich Thins Rolls)
1 cup baby arugula (tastes spicy) or baby spinach (tastes mild)
2 tsp. prepared pesto
2 Tbsp. bottled marinara sauce
1/2 cup canned, drained, and rinsed cannellini beans, slightly mashed
4 thin slices tomato
1/4 tsp. dried oregano flakes
1 (19-g) slice reduced-fat provolone cheese, such as Sargento, divided


  1. Preheat the oven broiler to high. Line a broiler pan or baking sheet with foil.
  2. Place the two halves of the bread thin cut side up on the prepared pan. Broil for 1 to 2 minutes, until lightly toasted. Remove the pan and bread thin halves from the oven.
  3. Combine the arugula with the pesto, mixing well. Spread each half of the bread thin with the marinara sauce. Top with the cannellini beans, then add the arugula-pesto mixture and tomato slices. Sprinkle with oregano. Lastly, top each pizza with half of the cheese. Return the pan to the oven and broil for 2 minutes, until the cheese is melted. If desired, top with fresh chopped oregano.

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