Greek Pesto Ricotta Pizza

1. Preheat the oven to 425 degrees.

2. Spread the pesto all over the crust of the pizza. Use extra pesto if desired.

3. Drop the ricotta cheese in dollops all over the pizza.

4. Sprinkle the mozzarella on top of the ricotta.

5. Add the artichokes, sundried tomatoes, and mushrooms.

6. Sprinkle the parmesan and walnuts on top.

7. Finish with cracked black pepper.

8. Bake in oven 10-12 minutes or until the crust is golden and cheese is melted. Cut into slices when it has cooled.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	79.6428 g
Protein	28.9436 g
Carbohydrates	13.6544 g
Energy	879.42 kCal
Fatty acids, total saturated 18:3 undifferentiated	5.8909 g
Water	135.082 g
Aspartic acid	1.8507 g
Calcium, Ca	545.02 mg
Carotene, beta	63.98 g
Niacin	0.2334 mg
Vitamin A, RAE	231.2 g
Arginine	1.1755 g
Riboflavin	0.3727 mg
Fatty acids, total saturated 20:1	0.2332 g
Glutamic acid	4.5496 g
Sodium, Na	386.24 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0664 g
Total lipid (fat)	79.6428 g
Manganese, Mn	0.0112 mg
Proline	1.9828 g
Fatty acids, total saturated 16:0	11.6216 g
Fatty acids, total saturated 8:0	0.2325 g
Choline, total	35.848 mg
Sugars, total	0.8022 g
Serine	1.0695 g
Fatty acids, total saturated 10:0	0.4511 g
Fatty acids, total saturated 18:0	3.5939 g
Vitamin B-6	0.1 mg
Selenium, Se	35.63 g
Ash	3.1772 g
Vitamin D	18.6 IU
Fatty acids, total saturated 18:1 undifferentiated	17.6921 g
Pantothenic acid	0.3962 mg
Phenylalanine	1.0342 g
Copper, Cu	0.0431 mg
Thiamin	0.0342 mg
Retinol	225.42 g
Methionine	0.5227 g
Iron, Fe	1.7068 mg
Carbohydrate, by difference	13.6544 g
Phosphorus, P	433.88 mg
Folate, total	27.32 g
Fatty acids, total saturated 4:0	1.1 g
Alanine	0.9281 g
Cholesterol	98.86 mg
Valine	1.2871 g
Fatty acids, total saturated 18:2 undifferentiated	29.3609 g
Glycine	0.5487 g
Fatty acids, total saturated 14:0	2.6374 g
Zinc, Zn	2.7576 mg
Isoleucine	1.0955 g
Fatty acids, total saturated 12:0	0.3219 g
Fatty acids, total polyunsaturated	35.2518 g
Leucine	2.2711 g
Vitamin A, IU	857.9 IU
Folate, DFE	27.32 g
Tryptophan	0.2325 g
Phytosterols	95.92 mg
Fatty acids, total saturated 6:0	0.1922 g
Tyrosine	1.0955 g
Vitamin B-12	0.8524 g
Vitamin K (phylloquinone)	10.301 g
Fatty acids, total saturated	21.0102 g
Histidine	0.8537 g
Fatty acids, total monounsaturated	19.4614 g
Threonine	0.9616 g
Folate, food	27.32 g
Vitamin D (D2 + D3)	0.372 g
Vitamin D3 (cholecalciferol)	0.372 g
Vitamin E (alpha-tocopherol)	0.4306 mg
Magnesium, Mg	28.46 mg
Lysine	2.4887 g
Potassium, K	315.3 mg
Cystine	0.1841 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ricotta cheese	0.75 cup	323.64	5.6544	24.1428
Pesto sauce	4 tablespoons	0	0	0
Parmesan cheese	0.25 cup	74	8	1
Mushroom	0.5 cup	0	0	0
black pepper	0	0	0	0
walnut	0.25 cup	481.78	0	54.5
artichoke heart	0 can	0	0	0
pizza crust	12 inches	0	0	0
part mozzarella cheese	0.5 cup	0	0	0
sun tomato oil	6	0	0	0