Green Artichoke Pesto Pizza

Save just enough of this nutritious pesto to mix with pasta for lunch the next day. You’ll soon want to make more.

20 min.
20 min.





  1. For pesto, in a food processor combine kale, arugula, Parmesan cheese, pine nuts, lemon juice, halved garlic and salt. Process until blended. Slowly add ¼ cup oil; process until smooth. Set aside.
  2. Preheat oven to 400° F. Line a baking sheet with parchment paper; set aside.
  3. Unfold puff pastry sheet; place on prepared baking sheet. Sprinkle with Fontina cheese and arrange artichokes on top. Bake for 20 to 25 minutes or until pastry is golden brown and cheese is bubbly.
  4. Meanwhile, in a small bowl whisk together lemon juice, minced garlic and salt. Whisk in
    1 tablespoon oil until well blended. Add arugula and lightly toss to coat.
  5. Serve pizza topped with arugula mixture
    and pesto.

Nutrition facts per serving: 322 calories, 26 g fat, 7 g saturated fat, 0 g trans fat,
18 mg cholesterol, 503 mg sodium, 16 g carbohydrates, 2 g fiber, 1 g sugar, 8 g protein. Daily Values: 3% vitamin A, 6% vitamin C, 14% calcium, 6% iron.

© 2017 Marsh Supermarkets, Inc.