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Sun-Dried Tomato Pizza

Prep time 21 mins
Cook time 8 mins
Yield 4 servings.

Ingredients

  • 12 sun-dried tomatoes (packed without oil)
  • 3/4 cup boiling water
  • 3 cloves garlic
  • 1/4 cup coarsely chopped fresh basil
  • 1/4 cup coarsely chopped fresh parsley
  • 1/8 teaspoon pepper
  • 3/4 cup light process cream cheese, softened
  • 1 (10-ounce) thin-crust Italian bread shell (such as Boboli)
  • 3 tablespoons freshly grated Parmesan cheese

Nutrition Information

  • calories 310
  • caloriesfromfat 37 %
  • fat 12.7 g
  • satfat 6.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 15.4 g
  • carbohydrate 34.6 g
  • fiber 1.3 g
  • cholesterol 34 mg
  • iron 0.0 mg
  • sodium 745 mg
  • calcium 0.0 mg

How to Make It

  1. Combine tomatoes and boiling water; let stand 10 minutes. Drain. Position knife blade in food processor bowl. Drop garlic through food chute with processor running; process 3 seconds. Add basil, parsley, and pepper; process until herb mixture is minced. Add tomatoes, one at a time, through food chute; process until minced.

  2. Spread cream cheese over bread shell. Sprinkle tomato mixture over cream cheese, covering cheese completely. Place on an ungreased baking sheet. Bake at 450° for 5 minutes; sprinkle with Parmesan cheese. Bake 3 additional minutes or until cheese melts.

Cooking Light The Lazy Gourmet