Fresh Tomato Pesto Pizza Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
***Pesto***
4 cups basil leaves
2 cloves garlic
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon grated fresh Parmesan cheese
1 tablespoon olive oil
***Pizza***
1 Italian cheese-flavored pizza crust (1-pound size; such as Boboli)
3 cups chopped seeded tomato
3 cloves garlic, thinly sliced
1 cup shredded provolone cheese
1/4 cup thinly sliced basil leaves

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Directions:

Preheat oven to 475 degrees.

To prepare pesto, place basil leaves and 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 degrees for 12 minutes or until the cheese melts. Sprinkle with sliced basil. Cut the pizza into wedges.

NUTRITIONAL INFO: calories: 242 carbohydrates: 29.1 g cholesterol: 10 mg fat: 9 g sodium: 458 mg protein: 11 g calcium: 307 mg iron: 2.5 mg fiber: 1.7 g

This recipe from CDKitchen for Fresh Tomato Pesto Pizza serves/makes 8

Recipe ID: 58217

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