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Tomato Pesto Pizza

(36)
  11 reviews
  • 15 min prep time
  • 25 min total time
  • 5 ingredients
  • 8 servings
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Ready-made basil pesto lends classic Italian garlic-and-herb flavor to this pizza that steps outside the box!

Ingredients

1
can (11 oz) Pillsbury™ refrigerated thin pizza crust
1/4
cup refrigerated basil pesto (from 7-oz container)
2
large plum (Roma) tomatoes, chopped
1
cup shredded Italian cheese blend (4 oz)
2
tablespoons fresh basil leaves, thinly sliced

Steps

  • 1 Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
  • 2 Spread pesto to within 1/2 inch of edges of dough. Top with tomatoes; sprinkle with cheese.
  • 3 Bake 10 to 12 minutes or until crust edges are golden brown and cheese is melted. Sprinkle with basil.
  • 1 Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
  • 2 Spread pesto to within 1/2 inch of edges of dough. Top with tomatoes; sprinkle with cheese.
  • 3 Bake 10 to 12 minutes or until crust edges are golden brown and cheese is melted. Sprinkle with basil.

Expert Tips

For an appetizer, cut pizza into bite-size squares, and insert a party toothpick into each piece.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
4g
19%
Trans Fat
0g
0%
Cholesterol
10mg
4%
Sodium
410mg
17%
Total Carbohydrate
19g
6%
Dietary Fiber
1g
4%
Sugars
3g
3%
Protein
7g
7%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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