Here is one of my recent attempts in the kitchen, Tomato Pesto Pizza.
It was nice and easy and you could use any sort of toppings.
Ingredients
- Pesto:
- 2 cups basil leaves
- 1 garlic cloves
- 1/8 cup fat-free, less-sodium chicken broth
- 1/2 tablespoon grated fresh Parmesan cheese
- 1/2 tablespoon olive oil
- Pizza:
- 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
- 2 cups chopped seeded tomato
- 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.
Adapted from Cooking Light, JULY 2001
