Quick and Easy-Tomato Basil Pizza
February 24, 2009
It’s pizza night at my house, so I thought I would share this recipe. With only 240 calories and 9 grams of fat, you can’t go wrong. Feel free to add cooked chicken or shrimp on this pizza. And if you want a shortcut, purchase jarred pesto in the grocery store. I love using Mama Mary’s crust or Boboli, which work great on busy weeknights (which is always at my house with 3 kids, especially during baseball season).
Prep: 15 minutes
cook: 12 minutes
Yield: 8 servings
FOR THE PESTO:
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
FOR THE PIZZA:
3 cups chopped seeded tomato (about 2 pounds)
3 garlic cloves, thinly sliced
1 cup (4 ounces) shredded mozzarella cheese
1/4 cup thinly sliced basil leaves
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 mozzarella. Bake at 475° for 12 minutes or until the cheese melts. Sprinkle with 1/4 cup basil. Cut the pizza into 8 wedges.