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Fresh Tomato-Pesto Pizza

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Yield 8 servings
Update pizza night by exchanging the standard jarred tomato sauce for a bright 5-ingredient homemade pesto. Top a store-bought crust with the pesto, then layer on chopped tomatoes, garlic, provolone, and a few sprinkles of basil.

Ingredients

  • Pesto:
  • 4 cups basil leaves
  • 2 garlic cloves
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1 tablespoon grated fresh Parmesan cheese
  • 1 tablespoon olive oil
  • Pizza:
  • 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
  • 3 cups chopped seeded tomato (about 2 pounds)
  • 3 garlic cloves, thinly sliced
  • 1 cup (4 ounces) shredded provolone cheese
  • 1/4 cup thinly sliced basil leaves

Nutrition Information

  • calories 242
  • caloriesfromfat 33 %
  • fat 9 g
  • satfat 3.8 g
  • monofat 3.7 g
  • polyfat 1 g
  • protein 11 g
  • carbohydrate 29.1 g
  • fiber 1.7 g
  • cholesterol 10 mg
  • iron 2.5 mg
  • sodium 458 mg
  • calcium 307 mg

How to Make It

  1. Preheat oven to 475°.

  2. To prepare pesto, place 4 cups basil leaves and 2 garlic cloves in a food processor, and pulse 5 times or until coarsely chopped. With processor on, add broth, Parmesan, and oil through food chute; process until well-blended.

  3. To prepare pizza, place pizza crust on a baking sheet. Spread pesto over crust, leaving a 1/2-inch border; top with the tomato, garlic slices, and provolone. Bake at 475° for 12 minutes or until the cheese melts. Sprinkle with 1/4 cup basil. Cut the pizza into 8 wedges.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.