Pesto Pizza With Sliced Tomatoes

pesto-tomato-pizza Photo: Leigh Beisch; Styling: Sara Slavin


  • 1 (10-ounce) pizza crust (such as Boboli)
  • 3 tablespoons commercial pesto
  • 1 3/4 cups (1/4-inch-thick) slices plum tomato
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese


1. Preheat oven to 450°.

2. Place pizza crust on a baking pan and spread pesto on top in a thin layer (may be some bare spots), leaving about a 1-inch border. Arrange tomato slices in a single layer on top, and sprinkle with cheese. Bake at 450° for 10-15 minutes or until golden brown.

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  • Yield: 4 servings (serving size: 1/4 of pizza)

Nutritional Information

Calories per serving: 320
Fat per serving: 13g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 2g
Protein per serving: 17g
Carbohydrate per serving: 37g
Fiber per serving: 6g
Cholesterol per serving: 16mg
Iron per serving: 2mg
Sodium per serving: 650mg
Calcium per serving: 231mg

Good to Know

Spice up a traditional cheese pizza with pesto for real Italian flavor. In addition to tomato sauce, raw tomatoes are a great source of the antioxidant lycopene. Get more out of your favorite pizza by adding a few more nutritional toppings.

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