Fresh Tomato-Pesto Pizza

Ingredients

• 0.3 cup basil leaves thinly sliced
• 4 cups basil leaves 
• 0.3 cup less-sodium chicken broth fat-free
• 2  garlic cloves 
• 3  garlic cloves thinly sliced
• 1 tablespoon olive oil 
• 1 tablespoon parmesan cheese fresh grated
• 1 pound pizza crust italian cheese-flavored (such as Boboli)
• 4 ounces provolone cheese shredded
• 2 pounds tomatoes seeded chopped

Equipment

• food processor
• baking sheet
• oven

Directions

1. Preheat oven to 47
2. 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.
3. To prepare pizza, place pizza crust on a baking sheet.
4. Spread pesto over crust, leaving a 1/2-inch border; top with the tomato, garlic slices, and provolone.
5. Bake at 475 for 12 minutes or until the cheese melts.
6. Sprinkle with 1/4 cup basil.
7. Cut the pizza into 8 wedges.