Becky Luigart-Stayner; Lydia DeGaris-Pursell
8 servings

Update pizza night by exchanging the standard jarred tomato sauce for a bright 5-ingredient homemade pesto. Top a store-bought crust with the pesto, then layer on chopped tomatoes, garlic, provolone, and a few sprinkles of basil.

How to Make It

Step 1

Preheat oven to 475°.

Step 2

To prepare pesto, place 4 cups basil leaves and 2 garlic cloves in a food processor, and pulse 5 times or until coarsely chopped. With processor on, add broth, Parmesan, and oil through food chute; process until well-blended.

Step 3

To prepare pizza, place pizza crust on a baking sheet. Spread pesto over crust, leaving a 1/2-inch border; top with the tomato, garlic slices, and provolone. Bake at 475° for 12 minutes or until the cheese melts. Sprinkle with 1/4 cup basil. Cut the pizza into 8 wedges.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

britneybarrow's Review

August 23, 2014
I use already made pesto on this and I love it! I usually chop my tomatoes and let them sit in a strainer for a good amount of time to keep the pizza from being too wet. Great recipe.

Divalicious's Review

August 27, 2013

mrsjroe's Review

June 03, 2013

joneable's Review

August 24, 2012

EPMaxwell's Review

July 12, 2012

sncrase's Review

September 11, 2011
I agree with the last review that this pizza is very wet. I'd try sun-dried tomates next time. It wasn't very memorable.

afoodcook's Review

July 13, 2011
This is a pizza I make with my fresh grown tomatoes and basil. Sometimes I cut down on the tomatoes because my husband complains it is too wet. I like the taste of the pesto.

NicNowhere's Review

November 17, 2010
All I could taste was basil. This was not for me. : (