Pesto-Tomato Pizza on a Wheat Crust

Let's start with the basil pesto sauce, take 2 cups fresh basil and add to a food processor or the silver bullet, add 1/2 cup parmesan ( fresh parmesan works the best), 1/4 cup olive oil, 1/4 cup pine nuts, 2 garlic cloves ( If you put the cloves in the microwave for about 20 seconds it makes them easier to peel, careful they will be hot), pulse the ingredients, let settle at the bottom pulse again make sure that the pesto is well blended. Stir in 1/2 tsp salt and pepper. Put to side.

Slice fresh vine ripe tomatoes put to the side. Chop 2 stalks green onion about a 1/4 cup worth, mince 2 tbsp fresh parsley, and 4 or 5 garlic cloves.

Take a small skillet and add 1 tbsp olive oil then put on medium heat. Once warm, brown the chopped garlic to a crunchy state but do not burn. Remove from heat and let cool.

For the wheat crust, I like to use a pre-made dough from Trader Joes ( If you get one of these follow the direction on the package for preparation). Premade pizza crust is available at most grocery stores and any brand will work here, just try to get a wheat crust.

Turn oven on set to 350.

Take the basil pesto and cover the top of the pizza crust with a generous amount, sprinkle 1 cup low fat mozzarella onto crust, add fresh tomatoes evenly spaced apart, sprinkle green onion, parsley and sautéed garlic over the pizza.

Cook pizza according to the directions on the package.

Portions:

Male: 3-4 slices

Female: 1-2 slices

***Grilled chicken or shrimp go well on this pizza.*

Yummy, pizza! Enjoy!
~Mario