- Calories 242
- Caloriesfromfat 33%
- Fat 9g
- Satfat 3.8g
- Monofat 3.7g
- Polyfat 1g
- Protein 11g
- Carbohydrate 29.1g
- Fiber 1.7g
- Cholesterol 10mg
- Iron 2.5mg
- Sodium 458mg
- Calcium 307mg
Fresh Tomato-Pesto Pizza
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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 www.choosemyplate.gov.
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Divalicious's Review
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mrsjroe's Review
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joneable's Review
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EPMaxwell's Review
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sncrase's Review
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
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
All I could taste was basil. This was not for me. : (
britneybarrow's Review