Tonno E Fagioli
Nutrition
Calories: 379 kcalCarbohydrates: 14 gProtein: 46 gFat: 24 gSaturated Fat: 17 gCholesterol: 92 mgSodium: 942 mgFiber: 7 gSugar: 7 gVitamin A: 17.575 IUCalcium: 462 mgIron: 9 mg
Ingredients
- ¾ cup fresh pesto sauce
- 14 oz Canned light tuna packed in water, drained
- 1 cup canned cannellini bean drained
- 1/4 cup red onion chopped fine
- ½ teaspoon lemon juice
- 1/2 lb shredded fontina cheese
- 1/4 lb shredded mozzarella cheese
- 2 tbsp fresh parsley chopped fine
Instructions
- Preheat the oven to 450°F. Place the pizza crust on a baking sheet.
- Spread the pesto sauce on top of the crust up to 1/2 inch from its edge. Break up the tuna into chunks and distribute them over the sauce; then scatter the beans on top. Sprinkle with the red onion and then the lemon juice. Sprinkle evenly with the fontina and mozzarella.
- Bake the pizza until the cheese is melted and just beginning to brown, about 10 minutes. Remove from the oven, transfer to a cutting board, garnish with parsley, and cut into slices.