Pizza Fingers with Sun-Dried Tomato Pesto Pizza Fingers with Sun-Dried Tomato Pesto

Author: Canadian Living

These pizza fingers have a crust thin enough to allow the toppings to shine yet firm enough so they don't fall off.

  • Portion size 44 servings
  • Credits : Holiday Best 2005



Line 2 rimmed baking sheets with parchment paper or grease; set aside.

In sieve, drain spinach; press out moisture. Set aside.

Cut dough in half; roll each half to 11- x 7-inch (28 x 18 cm) rectangle. Place on prepared pans. Spread pesto over each, leaving oe-inch (5 mm) border. Sprinkle each with spinach, red peppers, goat cheese and pepper. (Make-ahead: Freeze until firm, about 2 hours. Wrap in plastic wrap then heavy-duty foil and freeze for up to 2 weeks. Unwrap and bake frozen,
adding 5 minutes.)

Bake, 1 sheet at a time, in bottom third of 450°F (230°C) oven until crust is crisp and golden, about 15 minutes. Cut into 3- x 1-inch (8 x 2.5 cm) fingers.

Nutritional facts PER PIECE: about

  • Sodium 175 mg
  • Protein 3 g
  • Calories 69.0
  • Total fat 3 g
  • Cholesterol 3 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g


  • Iron 4.0
  • Folate 5.0
  • Calcium 2.0
  • Vitamin A 7.0
  • Vitamin C 13.0
Share X

Pizza Fingers with Sun-Dried Tomato Pesto