I use already made pesto on this and I love it! I usually chop my tomatoes and let them sit in a strainer for a good amount of time to keep the pizza from being too wet. Great recipe.
Fresh Tomato-Pesto Pizza
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- Calories: 242
- Calories from fat: 33%
- Fat: 9g
- Saturated fat: 3.8g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 1g
- Protein: 11g
- Carbohydrate: 29.1g
- Fiber: 1.7g
- Cholesterol: 10mg
- Iron: 2.5mg
- Sodium: 458mg
- Calcium: 307mg
- 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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