Tomato-Olive-Pesto Pizza Recipe
Just plain healthy recipe...
Refrigerated pizza crust with pesto, plum tomatoes, olives, red onion and shredded Italian cheese. An incredibly healthy Tomato Olive Pesto Pizza.
1 10-oz. can refrigerated pizza crust
1/3 cup purchased pesto
4 Italian plum tomatoes, thinly sliced
1 2-1/4-ounce can sliced ripe olives, drained
1/4 cup finely chopped red onion
1-1/2 cup light shredded Italian cheese blend
Heat oven to 425-degrees.
Spray cookie sheet with nonstick cooking spray.
Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 13x9-inch rectangle.
Spread pesto evenly over dough. Top with tomatoes, olives, onion, and cheese.
Bake at 425-degrees for 10 to 12 minutes or until crust is a deep golden brown and cheese is melted.
Extra: Basil Parsley Pesto
Fresh basil with parsley and garlic blended into olive oil with Parmesan cheese makes up a healthful and delicious pesto.
1 cup tightly packed fresh basil or cilantro leaves
1 cup tightly packed fresh parsley leaves
1 to 2 garlic cloves
1/2 cup olive oil
1/2 cup grated fat-free Parmesan cheese
1/4 teaspoon salt
Combine all ingredients in a food processor; cover and puree until smooth. Toss with hot cooked pasta or vegetables, spread on French bread or use in any recipe calling for pesto. Can be refrigerated for several weeks or frozen in a tightly covered container. Yield: 3/4 cup.