Roasted Pepper Pesto-Tomato Pizza

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<mx2 source= " MasterCook 5.0 " date= " October 30, 2000 " >

<Summ>

<Nam>

Roasted Pepper Pesto-Tomato Pizza

</Nam></Summ>

<RcpE name= " Roasted Pepper Pesto-Tomato Pizza " author= " Pat Earvolino " >

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<![CDATA[

* Exported from MasterCook *

 

Roasted Pepper Pesto-Tomato Pizza

 

Recipe By :Pat Earvolino

Serving Size : 6 Preparation Time :0:10

Categories : Meatless Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large garlic clove -- peeled

1 cup basil leaves

1/4 cup (1 ounce) grated fresh Parmesan cheese

2 tablespoons tomato paste

1 1/2 tablespoons water

1 teaspoon sugar

1 teaspoon extra-virgin olive oil

1 5.2-ounce bottle roasted red bell peppers -- drained

1 1-pound Italian cheese-flavored pizza crust (such

3/4 cup (3 ounces) shredded part-skim mozzarella cheese

3 plum tomatoes -- thinly sliced (about

1/2 teaspoon dried oregano

 

Preheat oven to 450°.

 

Drop garlic through food chute with food processor on; process until minced.

Add basil and next 6 ingredients (basil through bell

peppers), and process until smooth, scraping sides of bowl once.

 

Place pizza crust on a baking sheet. Spread pepper mixture over pizza crust,

leaving a 1/2-inch border; sprinkle with mozzarella.

Arrange the tomato slices in a single layer on top of the cheese. Bake at 450°

for 10 minutes. Sprinkle pizza with oregano.

Yield: 6 servings (serving size: 1 slice).

 

Calories 285 (28% from fat); Fat 8.7g (sat 3.9g, mono 3.4g, poly 0.9g); Protein

14.2 g; Carb 37.2g; Fiber 1g; Chol 12mg; Iron 2.7mg;

Sodium 611mg; Calc 376mg

 

Source:

" Cooking Light, October 2000 "

S(Formatted by):

" KES on 10/30/00 "

Start to Finish Time:

" 0:20 "

 

- - - - - - - - - - - - - - - - - - -

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 6 " />

<PrpT elapsed= " 0:10 " />

<CatS>

<CatT>

Meatless Main Dishes

</CatT>

</CatS>

<IngR name= " garlic clove " unit= " large " qty= " 1 " >

<IPrp>

peeled

</IPrp>

</IngR>

<IngR name= " basil leaves " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " grated fresh Parmesan cheese " unit= " cup (1 ounce) " qty= " 1/4 " ></IngR>

<IngR name= " tomato paste " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " water " unit= " tablespoons " qty= " 1 1/2 " ></IngR>

<IngR name= " sugar " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " extra-virgin olive oil " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " roasted red bell peppers " unit= " 5.2-ounce bottle " qty= " 1 " >

<IPrp>

drained

</IPrp>

</IngR>

<IngR name= " Italian cheese-flavored pizza crust (such as Boboli) " unit= " 1-pound "

qty= " 1 " ></IngR>

<IngR name= " shredded part-skim mozzarella cheese " unit= " cup (3 ounces) "

qty= " 3/4 " ></IngR>

<IngR name= " plum tomatoes " qty= " 3 " >

<IPrp>

thinly sliced (about 6 ounces)

</IPrp>

</IngR>

<IngR name= " dried oregano " unit= " teaspoon " qty= " 1/2 " ></IngR>

<DirS>

<DirT>

Preheat oven to 450°.

</DirT>

<DirT>

Drop garlic through food chute with food processor on; process until minced.

Add basil and next 6 ingredients (basil through bell

peppers), and process until smooth, scraping sides of bowl once.

</DirT>

<DirT>

Place pizza crust on a baking sheet. Spread pepper mixture over pizza crust,

leaving a 1/2-inch border; sprinkle with mozzarella.

Arrange the tomato slices in a single layer on top of the cheese. Bake at 450°

for 10 minutes. Sprinkle pizza with oregano.

Yield: 6 servings (serving size: 1 slice).

</DirT>

<DirT>

Calories 285 (28% from fat); Fat 8.7g (sat 3.9g, mono 3.4g, poly 0.9g); Protein

14.2 g; Carb 37.2g; Fiber 1g; Chol 12mg; Iron 2.7mg;

Sodium 611mg; Calc 376mg

</DirT>

</DirS>

<Srce>

Cooking Light, October 2000

</Srce>

<AltS label= " Formatted by " source= " KES on 10/30/00 " />

<TTim elapsed= " 0:20 " />

</RcpE></mx2>