Pesto-Plum Tomato Pizza

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Be sure to purchase a good quality pesto basil sauce. Although it may cost more, the difference will be noticeable.
4 servings (serving size: 2 slices)


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1 (14.5-ounce) package focaccia or 1 (1-pound) Italian cheese-flavored thin pizza crust (such as Boboli)
2 tablespoons pesto basil sauce (such as Pesto Sanremo)
3/4 pound plum tomatoes, sliced
2 large garlic cloves, thinly sliced
1/2 cup (2 ounces) preshredded part-skim mozzarella cheese
1/3 cup (1 ounce) preshredded fresh Parmesan cheese
1/2 teaspoon coarsely ground pepper
2 tablespoons thinly sliced fresh basil leaves


Preheat oven to 450°.

Place crust on a large baking sheet. Spread pesto sauce over crust, and arrange tomato and garlic slices over crust. Top with cheeses, and sprinkle with pepper. Bake at 450° for 8 minutes or until cheese melts. Remove from oven, and sprinkle with basil. Cut into 8 slices.

Created date

June 2004

Nutritional Information

Calories 388
Caloriesfromfat 29 %
Fat 12.4 g
Satfat 5.3 g
Monofat 4.7 g
Polyfat 1.8 g
Protein 17.9 g
Carbohydrate 56.5 g
Fiber 5.6 g
Cholesterol 14 mg
Iron 1.5 mg
Sodium 794 mg
Calcium 253 mg