Fresh Tomato-Pesto Pizza

Gluten Free
Health score
19%
Fresh Tomato-Pesto Pizza
45 min.
8
276kcal

Suggestions


Indulge in the vibrant flavors of summer with our Fresh Tomato-Pesto Pizza, a delightful gluten-free dish that’s perfect for any meal of the day. This pizza is not just a feast for the eyes; it’s a celebration of fresh ingredients that come together to create a mouthwatering experience. Imagine a crispy, Italian cheese-flavored crust topped with a luscious homemade pesto, made from fragrant basil and garlic, and finished with juicy, ripe tomatoes and gooey provolone cheese.

In just 45 minutes, you can whip up this delicious main course that serves eight, making it an ideal choice for family gatherings or casual dinner parties. Each slice is a harmonious blend of flavors, with the nutty notes of Parmesan and the aromatic essence of fresh basil elevating the dish to new heights. Plus, with only 276 calories per serving, you can enjoy this guilt-free treat without compromising on taste.

Whether you’re looking for a satisfying lunch, a hearty dinner, or a standout dish for your next gathering, this Fresh Tomato-Pesto Pizza is sure to impress. Gather your loved ones around the table and savor the delightful combination of fresh ingredients and bold flavors that will leave everyone asking for seconds!

Ingredients

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

Nutrition Facts

Calories276kcal
Protein26.94%
Fat62.48%
Carbs10.58%

Properties

Glycemic Index
36.5
Glycemic Load
1.51
Inflammation Score
-8
Nutrition Score
11.013043465822%

Flavonoids

Naringenin
0.77mg
Kaempferol
0.11mg
Myricetin
0.18mg
Quercetin
0.69mg

Nutrients percent of daily need

Calories:276.1kcal
13.8%
Fat:20.19g
31.06%
Saturated Fat:5.07g
31.72%
Carbohydrates:7.69g
2.56%
Net Carbohydrates:6.08g
2.21%
Sugar:3.13g
3.48%
Cholesterol:21.55mg
7.18%
Sodium:256.34mg
11.15%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.58g
39.17%
Vitamin K:63.28µg
60.27%
Vitamin A:1746.96IU
34.94%
Calcium:265.56mg
26.56%
Vitamin C:18.42mg
22.32%
Manganese:0.31mg
15.47%
Phosphorus:112.65mg
11.26%
Potassium:336.17mg
9.6%
Vitamin B6:0.15mg
7.28%
Folate:27.27µg
6.82%
Vitamin E:1mg
6.68%
Fiber:1.6g
6.42%
Magnesium:25.42mg
6.35%
Copper:0.13mg
6.34%
Zinc:0.79mg
5.3%
Vitamin B2:0.08mg
4.84%
Iron:0.84mg
4.67%
Vitamin B3:0.87mg
4.33%
Vitamin B12:0.23µg
3.81%
Selenium:2.66µg
3.8%
Vitamin B1:0.05mg
3.57%
Vitamin B5:0.22mg
2.18%
Source:My Recipes