I developed this prosciutto pesto pizza for my young grandson who hasn’t acquired a taste for veggies yet. He scarfs it up and doesn’t even notice the edamame. It’s also a hit with my other grandkids and nieces—not to mention all of their parents! —Don Manzagol, Campbell, California,
Ingredients
- 1 tube (11 ounces) refrigerated thin pizza crust
- 1/4 cup prepared pesto
- 2 cups shredded Monterey Jack cheese
- 3 ounces thinly sliced prosciutto, cut into bite-sized pieces
- 1/2 cup frozen shelled edamame, thawed
- 1/2 cup sliced almonds
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Directions
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Nutrition Facts
2 pieces: 419 calories, 25g fat (10g saturated fat), 46mg cholesterol, 922mg sodium, 28g carbohydrate (4g sugars, 2g fiber), 21g protein.
