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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
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From Cooking Light. Mmmm... Summer! They say this serves 8. I say it serves 4! Ingredients:
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 |
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.
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