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Roasted Pepper Pesto-Tomato Pizza

Randy Mayor
Yield 6 servings (serving size: 1 slice)

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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. 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.