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Nutrition Facts
Serving Size 146 g
(Approx. 4 Servings)
Amount Per Serving
Calories 370 Calories From Fat 210
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 600 mg 25%
Total Carbohydrate 27 g 9%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 13 g
Vitamin A 10% Iron 4%
Vitamin C 10% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Rosemary Margherita Toaster Pizza
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

7 1/2 Oz Central Market Rosemary Focaccia
3 Tbsp extra virgin olive oil
1 Tbsp Central Market Pesto Genovese
1/2 Pt H-E-B Select Sweet Tomatoes, (or another small, sweet snacking tomato)
1 1/2 cup(s) thick-cut shredded mozzarella cheese
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Thaw bread on counter top or in microwave using 2 - 30 second intervals on full power.
Slice bread in half horizontally the long way. Toast bread in toaster oven for 5 minutes, cut side up, just until edges start to turn golden.
While bread is toasting, mix olive oil with pesto. Once bread is slightly toasted, brush mixture in a thin even layer over cut surface of bread.
Cut tomatoes in half lengthwise and arrange in a single layer on bread. Divide cheese evenly between halves of bread.
Return to toaster oven. Continue cooking on toaster setting until cheese is melty and browned around edges.
Chef's Note: Drizzle with a little bit of aged balsamic or balsamic reduction if desired.


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