Pesto Pizza Recipe
- 1/2 cup olive oil
- 4 whole garlic cloves
- 1-1/2 cups lightly packed fresh basil leaves
- 1 prebaked 12-inch pizza crust
- Shredded part-skim mozzarella cheese, sliced tomato, ripe olives and fresh mushrooms or toppings of your choice
- 1. In a blender, combine oil and garlic; cover and process until smooth. Add basil and blend thoroughly. Spread over crust. Sprinkle with toppings. Bake at 425° for 10 minutes. Yield: 6-8 servings.
1 piece: 255 calories, 16g fat (2g saturated fat), 0mg cholesterol, 263mg sodium, 23g carbohydrate (trace sugars, trace fiber), 6g protein
Reviews for Pesto Pizza
"I made this as one of the snacks when I had friends over for a bonfire - got lots of good comments. Delicious!"
"I made and froze this pizza. Then I made it fresh. It was WAY better when the pesto was able to "marinade" in the freezer for a while."
Sweet Red Wine
Enjoy this recipe with a sweet red wine.