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Tomato Pesto Pizza

Name: Tomato Pesto Pizza
Prep time: 15 min
Total time: 25 min
Yield: 8
Cuisine: Italian
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

Prep 15 min
Total 25 min
Ingredients 5
Servings 8

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

Directions

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.

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 210

Calories from Fat: 100

Total Fat: 11g; 17%

Saturated Fat: 4g; 19%

Trans Fat: 0g

Cholesterol: 10mg; 4%

Sodium: 410mg; 17%

Potassium: 70mg; 2%

Total Carbohydrate: 19g; 6%

Dietary Fiber: 1g; 4%

Sugars: 3g

Protein: 7g

% 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;