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Pesto-Plum Tomato Pizza

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.