Roasted Pepper Pesto-Tomato Pizza

Yield: 6 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 285
  • Calories from fat: 28%
  • Fat: 8.7g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 14.2g
  • Carbohydrate: 37.2g
  • Fiber: 1g
  • Cholesterol: 12mg
  • Iron: 2.7mg
  • Sodium: 611mg
  • Calcium: 376mg

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

  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.
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