Fresh Tomato-Pesto Pizza

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

• Ready In: 22 mins
• Serves: 8

Ingredients

• Pesto

• 4  cups basil leaves
• 2  garlic cloves
• 1⁄4 cup  reduced-sodium fat-free chicken broth
• 1  tablespoon  grated fresh parmesan cheese
• 1  tablespoon olive oil

• Pizza

• 1 (1 lb)  italian cheese-flavored  pizza crust (such as Boboli)
• 3  cups  chopped seeded tomatoes (about 2 pounds)
• 3  garlic cloves, thinly sliced
• 1  cup  shredded provolone cheese
• 1⁄4 cup  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.