Fresh Tomato-Pesto Pizza

Fresh Tomato-Pesto Pizza
Photo by Becky Luigart-Stayner


  • 1 tablespoon grated fresh Parmesan cheese
  • Pesto:
  • ¼ cup fat-free, less-sodium chicken broth
  • 3 cups chopped seeded tomato (about 2 pounds)
  • 2 garlic cloves
  • 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
  • ¼ cup thinly sliced basil leaves
  • + 5 more ingredients
    • 1 cup (4 ounces) shredded provolone cheese
    • 1 tablespoon olive oil
    • 3 garlic cloves, thinly sliced
    • Pizza:
    • 4 cups basil leaves

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 s...

View full recipe at My Recipes


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