Fresh Tomato-Pesto Pizza

Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe by Cooking Light July 2001

Gallery

Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
8 servings
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 475°.

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  • 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.

  • 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 www.choosemyplate.gov.

Nutrition Facts

Per Serving:
242 calories; calories from fat 33%; fat 9g; saturated fat 3.8g; mono fat 3.7g; poly fat 1g; protein 11g; carbohydrates 29.1g; fiber 1.7g; cholesterol 10mg; iron 2.5mg; sodium 458mg; calcium 307mg.
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