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  • Stonewall Kitchen, LLC

    Stonewall Kitchen, LLC

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      RECIPE TITLE "Fresh Tomato-Pesto Pizza"  source: Cooking Light magazine July 2001

    yields 8 servings time --- difficultyeasy

      RECIPE INGREDIENTS

    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

    Pizza:
    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

      RECIPE METHOD

    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.

      NUTRITION PER SERVING
    CALORIES 242(33% from fat); FAT 9g (sat 3.8g,mono 3.7g,poly 1g); PROTEIN 11g; CHOLESTEROL 10mg; CALCIUM 307mg; SODIUM 458mg; FIBER 1.7g; IRON 2.5mg; CARBOHYDRATE 29.1g


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