A perfect choice for late August when fresh basil is abundant and tomatoes are sweet and juicy. Source: EatingWell Magazine, May/June 1992

EatingWell Test Kitchen
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Ingredients

Associated Recipes

Directions

  • Combine basil, cheese, oil and garlic in a food processor or blender and process until well blended. Add yogurt and process until smooth. Season with salt and pepper.

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  • Place a pizza stone, baking tiles or an inverted baking sheet on the lowest rack of the oven; preheat to 500 degrees F or the highest oven setting. Divide dough into 8 pieces. Using your fists, stretch one piece into a 6-inch round. Alternatively, with a rolling pin, roll out on a lightly floured surface. (Keep remaining dough covered with a towel or plastic wrap.) Place on a cornmeal-dusted pizza peel or inverted baking sheet, using enough cornmeal so that the dough slides easily. Stretch or roll a second round of dough and place beside the first.

  • Spread 1 tablespoon of the pesto on each round of dough. Arrange 1/2 cup sliced tomatoes over top of each one. Season lightly with salt and pepper.

  • Carefully slide the pizzas onto the heated pizza stone, baking tiles or baking sheet and bake until the bottoms are crisp and browned, 10 to 14 minutes. Working with 2 pizzas at a time, repeat with the remaining dough and toppings.

Tips

Make Ahead Tip: The pesto (Step 1) can be covered and refrigerated for up to 2 days.

Nutrition Facts

180 calories; 4.7 g total fat; 1 mg cholesterol; 646 mg sodium. 28.9 g carbohydrates; 5.8 g protein; Full Nutrition