Peanut Butter Pesto Veggie Pizza

Prep Time: 15 min

Cook Time: 5 min

Yield: 2 servings


  • 2 whole wheat English muffins
  • 1/4 cup Laura Scudder's® Old Fashioned Smooth Peanut Butter
  • 1 tablespoon prepared pesto
  • 1/4 cup small broccoli florets
  • 3 tablespoons seeded, diced plum tomatoes
  • 1 green onion
  • 2 tablespoons sliced black olives
  • 1/4 cup shredded mozzarella cheese


  1. HEAT oven to broil. Adjust oven rack to within 6-inches from heat.
  2. PLACE muffin halves on baking sheet. Spread with peanut butter and pesto. Top with broccoli, tomatoes, onion and black olives. Sprinkle each with 1 tablespoon cheese.
  3. BROIL 3 to 5 minutes or until cheese is melted and light brown.

    Nutritional Information Per Serving

    Serving Size (1/2 of recipe), Calories 430 (Calories from Fat 220), Total Fat 25g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 10mg, Sodium 630mg, Total Carbohydrate 36g (Dietary Fiber 8g, Sugars 7g), Protein 19g; Percent Daily Value*: Vitamin A 15%, Vitamin C 20%, Calcium 35%, Iron 15%.

    *Percent Daily Values are based on a 2,000 calorie diet.

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