Pesto Pizza with Cherry Tomatoes
Mains | 30 Minutes or Less, Cooking for One or Two, Kid Friendly | Pasta & Grains, Vegetables
SERVES 2 generously, 3 as a light dinner - START TO FINISH: 15 minutes
Cooking Notes
Commercially prepared pesto can be used.
Regular cherry tomatoes or grape tomatoes can be used.Preheat oven to temperature specified on crust package directions.
Pesto Pizza with Cherry Tomatoes
1 package mini prepared pizza crusts (10 ounces, 2 crusts), such as Boboli
½ cup Basil Pesto, recipe follows*
2 ounces fresh mozzarella cheese, part skim
6 to 8 heirloom cherry tomatoes*
1 tablespoon shaved Parmesan cheese
Place crusts on an ungreased cookie sheet. Stir pesto to mix in any oil that may have separated. Spread pesto evenly over crusts. (It will be a very thin layer.) Cut mozzarella into thin slices or small chunks and place evenly over pizzas.
Rinse tomatoes and cut in half. Layer tomatoes over mozzarella, and sprinkle Parmesan evenly over tomatoes.
Bake according to pizza crust package directions until cheese is melted and crust reaches desired crispness. Cut into wedges, and serve.
Pesto Pizza with Cherry Tomatoes
Approximate Values Per Serving: 563.5 calories (52% from fat), 32.5 g fat (8 g saturated), 21 mg cholesterol, 17 g protein, 50 g carbohydrates, 2 g dietary fiber, 720.5 mg sodium
Comments
From Beverly Mills - August 18, 2010
Hi! The easiest way to find anything on the Kitchen Scoop site is to use the “search” box in the upper right corner of nearly every page in the site. Just type in the word pesto, for example, and all recipes and blogs will come up. Then you can just click on a post title and it will pop up.
In the meantime, here’s a link to one blog post:
http://kitchenscoop.com/blog/our-top-10-ways-to-use-homemade-pesto/
Click on the link and you’ll go to the post!
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From Elle - August 18, 2010
a few weeks ago in the Raleigh News & Observer you indicated there were more tips on making fresh pesto on this site. I’d appreciate knowing how to access these tips. Many thanks.