Fresh Tomato-Pesto Pizza

• Pesto:
• 4 cups basil leaves
• 2 garlic cloves
• 1/4 cup fat-free, less-sodium chicken broth
• 1 tablespoon grated fresh Parmesan cheese
• 1 tablespoon olive oil
• Pizza:
• 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
• 3 cups chopped seeded tomato (about 2 pounds)
• 3 garlic cloves, thinly sliced
• 1 cup (4 ounces) shredded provolone cheese
• 1/4 cup thinly sliced basil leaves

1. Preheat oven to 475u0b0.
2. To prepare pesto, place 4 cups basil leaves and 2 garlic cloves in a food processor, and pulse 5 times or until coarsely chopped. With processor on, add broth, Parmesan, and oil through food chute; process until well-blended.
3. To prepare pizza, place pizza crust on a baking sheet. Spread pesto over crust, leaving a 1/2-inch border; top with the tomato, garlic slices, and provolone. Bake at 475u0b0 for 12 minutes or until the cheese melts. Sprinkle with 1/4 cup basil. Cut the pizza into 8 wedges.
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basil, garlic, chicken broth, parmesan cheese, olive oil, italian cheese, tomato, garlic, provolone cheese, basil

Taken from www.myrecipes.com/recipe/fresh-tomato-pesto-pizza (may not work)