TOMATO PESTO PIZZA

SAUCE: 4 Cups Basil Leaves 2 Garlic Cloves 1/4 Cup Low Sodium Chicken Broth 1 Tablespoons Parmesan Cheese, grated 1 Tablespoon Olive Oil

PIZZA: 1 Italian Cheese Flavored Pizza Crust (Boboli) 3 Cups Tomatoes, seeded and chopped 3 Garlic Cloves, minced 1 Cup Provolone Cheese, grated 1/4 Cup Basil Leaves, sliced thin

Preheat oven to 475°. Mix all ingredients for the pesto in a blender. Place the pizza crust on a baking sheet. Spread the pesto over the top. Arrange the remaining Ingredients on top of the pesto. Bake for 12 minutes or until cheese is melted. Cut and serve.

SERVINGS 8; CALORIES 242; FAT 9 g; PROTEIN 11 g; CARBS 29.1 g; FIBER 1.7 g; CHOL 10 mg; IRON 2.5 mg; SODIUM 458 mg; CALC 307 mg SERVING SIZE= 1 Slice

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Updated 12/7/99