Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
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 www.choosemyplate.gov.

Ratings & Reviews

britneybarrow's Review

EPMaxwell
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

britneybarrow
August 27, 2013
N/A

mrsjroe's Review

Divalicious
June 03, 2013
N/A

joneable's Review

NicNowhere
August 24, 2012
N/A

EPMaxwell's Review

afoodcook
July 12, 2012
N/A

sncrase's Review

mrsjroe
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

joneable
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

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