Pesto pizza

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10 min


6 slices

* PLUS Baking Time: 6 minutes


  • 2 garlic cloves , or 1 1/2 tsp bottled chopped garlic
  • 2 tbsp olive oil
  • 1/2 tsp dried basil leaves
  • 1 tomato
  • 227-g store-bought thin pizza crust
  • 1/4 to 1/2 tsp hot red-chili flakes , optional
  • pinch salt
  • pinch ground black pepper
  • 1/4 cup grated parmesan
  • 1/4 cup light mozzarella
  • 1/3 cup chopped fresh basil


  • Preheat oven to 500F (260C). For a crispy crust, place a pizza pan or baking sheet in centre of oven. Meanwhile, mince garlic. Place in a small bowl and stir in oil and dried basil. Slice tomato into thick rounds, then coarsely chop.
  • Remove pizza pan from oven to a heat-resistant surface. Place crust on hot pan. Brush with seasoned oil. Scatter tomatoes overtop and sprinkle with chili flakes, salt and pepper. Sprinkle with Parmesan and mozzarella. Bake in centre of preheated oven until edge of crust is deep golden and cheese is melted, 6 to 8 minutes. Remove from oven and sprinkle with fresh basil. Great with a spinach-and-mushroom salad.

Nutrition (per serving)

  • Calories
  • 180,
  • Protein
  • 6.8 g,
  • Carbohydrates
  • 20.9 g,
  • Fat
  • 7.8 g,
  • Fibre
  • 1.4 g,
  • Sodium
  • 291 mg.

While spring makes most of us crave fresher fare, we still hanker for a slice of pizza once in a while. But thick doughy crusts, oil-laden pesto and some cheeses make calories soar. To lighten up, we’ve created a pesto pizza using fresh and dried basil, just a brushing of oil and light cheese.