Roasted Pepper Pesto-Tomato Pizza

Randy Mayor

Recipe from

Nutritional Information

Calories 285
Caloriesfromfat 28 %
Fat 8.7 g
Satfat 3.9 g
Monofat 3.4 g
Polyfat 0.9 g
Protein 14.2 g
Carbohydrate 37.2 g
Fiber 1 g
Cholesterol 12 mg
Iron 2.7 mg
Sodium 611 mg
Calcium 376 mg

Ingredients

1 large garlic clove, peeled
1 cup basil leaves
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons tomato paste
1 1/2 tablespoons water
1 teaspoon sugar
1 teaspoon extra-virgin olive oil
1 (5.2-ounce) bottle roasted red bell peppers, drained
1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
3 plum tomatoes, thinly sliced (about 6 ounces)
1/2 teaspoon dried oregano

Preparation

Preheat oven to 450°.

Drop garlic through food chute with food processor on; process until minced. Add basil and next 6 ingredients (basil through bell peppers), and process until smooth, scraping sides of bowl once.

Place pizza crust on a baking sheet. Spread pepper mixture over pizza crust, leaving a 1/2-inch border; sprinkle with mozzarella. Arrange the tomato slices in a single layer on top of the cheese. Bake at 450° for 10 minutes. Sprinkle pizza with oregano.

Note:

October 2000