Fresh Tomato-Pesto Pizza

Yield: 8 servings

Ingredients

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

Preparation

Preheat oven to 475°.

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.

Nutritional Information

Calories:

242 (33% from fat)

Fat:

9g (sat 3.8g,mono 3.7g,poly 1g)

Protein:

11g

Carbohydrate:

29.1g

Fiber:

1.7g

Cholesterol:

10mg

Iron:

2.5mg

Sodium:

458mg

Calcium:

307mg