Fresh Tomato-Pesto Pizza

Fresh Tomato-Pesto PizzaRecipe

Becky Luigart-Stayner; Lydia DeGaris-Pursell

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.


8 servings

Recipe from

Cooking Light

Nutritional 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


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
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


Preheat oven to 475°.

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.

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.


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