Fresh Tomato-Pesto Pizza

Submitted by dicentra

"From Cooking Light. Mmmm... Summer! They say this serves 8. I say it serves 4!"

 

• Ready In: 22mins
• Ingredients: 10
• Serves: 8

ingredients

• Pesto

• 946.36 ml basil leaves
• 2 garlic cloves
• 59.14 ml reduced-sodium fat-free chicken broth
• 14.79 ml grated fresh parmesan cheese
• 14.79 ml olive oil

• Pizza

• 453.59 g italian cheese-flavored pizza crust (such as Boboli)
• 709.77 ml chopped seeded tomatoes (about 2 pounds)
• 3 garlic cloves, thinly sliced
• 236.59 ml shredded provolone cheese
• 59.14 ml thinly sliced basil leaves

directions

1. Preheat oven to 475°.
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.
3. With processor on, add broth, Parmesan, and oil through food chute; process until well-blended.
4. 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.
5. Bake at 475° for 12 minutes or until the cheese melts. Sprinkle with 1/4 cup basil. Cut the pizza into 8 wedges.