A perfect choice for late August when fresh basil is abundant and tomatoes are sweet and juicy.

Source: EatingWell Magazine, May/June 1992


Recipe Summary test

1 hr

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Associated Recipes

Nutrition Facts

6-inch pizza
180 calories; protein 5.8g; carbohydrates 28.9g; dietary fiber 2.4g; sugars 2.7g; fat 4.7g; saturated fat 0.8g; cholesterol 0.9mg; vitamin a iu 945.6IU; vitamin c 16.1mg; folate 106.4mcg; calcium 47.5mg; iron 2mg; magnesium 20.4mg; potassium 259.2mg; sodium 645.9mg; thiamin 0.5mg.

1 1/2 starch, 1 vegetable, 1 fat