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Tomato and Pesto Pizza

Healthy Kids Tomato and Pesto Pizza Recipe

                   
Tomato and Pesto Pizza
Craving fresh, crispy, garden-fresh pizza? Here’s a delicious alternative to delivery that’s made with flatbread, tons of fresh basil, and thinly sliced tomato. Sprinkle with Parmesan cheese for a decadent, melty mouthful.
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Ingredients
Recipe yields 4 servings
2 cups packed fresh basil, plus additional for garnish
2 Tbsp olive oil
1 garlic clove, quartered
1/8 tsp salt
1/8 tsp black pepper
4 tsp Parmesan cheese
4 whole grain flatbreads
2 tomatoes, thinly sliced
1/2 cup part-skim shredded mozzarella cheese
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Helpful how to videos
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Directions
Step 1

Place the basil, olive oil, garlic, salt and black pepper in a food processor or blender and pulse until smooth. Stir in the Parmesan cheese.

Step 2

Make the pizzas: Preheat the oven to 425°. Spread 1 tablespoon pesto on each flatbread.(Reserve the remaining pesto for another use.) Divide tomato slices and additional basil among each flatbread. Sprinkle the flatbreads with mozzarella. Bake for 15 minutes, or until cheese is melted.

Time: 30 minutes
Servings: 4
Calories: 288
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition Info
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Nutrition facts
Serving Size: 1 flatbread
Per serving:
calories:288
total fat:16g
sat fat:3g
cholesterol:11mg
sodium:673mg
total carb:28g
fibers:10g
proteins:14g

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Healthy Kids Tomato and Pesto Pizza Recipe
Ingredients
Recipe yields 4 servings
2 cups packed fresh basil, plus additional for garnish
2 Tbsp olive oil
1 garlic clove, quartered
1/8 tsp salt
1/8 tsp black pepper
4 tsp Parmesan cheese
4 whole grain flatbreads
2 tomatoes, thinly sliced
1/2 cup part-skim shredded mozzarella cheese
Directions
Step 1

Place the basil, olive oil, garlic, salt and black pepper in a food processor or blender and pulse until smooth. Stir in the Parmesan cheese.

Step 2

Make the pizzas: Preheat the oven to 425°. Spread 1 tablespoon pesto on each flatbread.(Reserve the remaining pesto for another use.) Divide tomato slices and additional basil among each flatbread. Sprinkle the flatbreads with mozzarella. Bake for 15 minutes, or until cheese is melted.

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