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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Update pizza night by exchanging the standard jarred tomato sauce for a bright 5-ingredient homemade pesto. Top a store-bought crust with the pesto, then layer on chopped tomatoes, garlic, provolone, and a few sprinkles of basil. Ingredients:
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 |
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 |
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. With processor on, add broth, Parmesan, and oil through food chute; process until well-blended.
3. 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.
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