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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Fresh Tomato-Pesto Pizza

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.

Cooking Light JULY 2001

  • Yield: 8 servings

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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • 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
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Fresh Tomato-Pesto Pizza recipe

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