Fresh Tomato Basil Pizza Recipe
Fresh Tomato Basil Pizza Recipe photo by Taste of Home

Fresh Tomato Basil Pizza Recipe

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I crave this bruschetta-like pizza in spring, when I'm planting tomatoes in our garden. Slices make great appetizers when the tomatoes are ripe. But you can also serve the pizza alongside a grilled entree or as a meatless main course.
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:3 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 3 servings


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 garlic cloves, minced
  • 1/2 cup chopped fresh basil
  • 1 tablespoon olive oil
  • 8 ounces sliced provolone cheese
  • 4 medium tomatoes, thinly sliced
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (2 each) equals 680 calories, 44 g fat (19 g saturated fat), 57 mg cholesterol, 1399 mg sodium, 42 g carbohydrate, 3 g fiber, 30 g protein.


  1. Unroll crescent dough into one long rectangle. Press into an ungreased 13-in. x 9-in. baking pan; seal seams and perforations. Bake at 375° for 14-16 minutes or until golden brown. Meanwhile, in a small skillet, saute garlic and basil in oil for 1 minute.
  2. Arrange half of the provolone cheese over the crust. Layer with half of the tomatoes, basil mixture, Parmesan cheese and pepper. Repeat layers. Bake for 14-16 minutes or until cheese is melted. Yield: 6 slices, 3 servings.
Originally published as Fresh Tomato Basil Pizza in Quick Cooking May/June 2004, p30

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Nov. 26, 2013

"Easy to make and tasty too!"

Reviewed Jul. 24, 2012

"I have made this quite a bit..great in the summer with the fresh basil. I usually have to double with my family of 6."

Reviewed Aug. 12, 2011

"I've been making this for about 6 yrs now...I love it. So easy and taste great. Not heavy like regular pizza. Goes great with red wine. A good "date night" meal for me and the hubby."

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