NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Fresh Tomato Pizza with Pesto

For best results, make this recipe when juicy summer tomatoes are at their peak.

1.0 by 1 people
893 views
Rate me!
  • Makes: 8 servings
  • Prep: 20 mins
  • Bake: 10 mins to 15 mins 425°F

Fresh Tomato Pizza with Pesto

Ingredients

Directions

  1. Spread pesto evenly over bread shell. Place on large pizza pan or baking dish. Arrange tomato slices on top. Season with pepper. Sprinkle with olives and Monterey Jack or mozzarella cheese. Bake in a 425 degree F. oven for 10 to 15 minutes or until cheese melts and tomatoes are warm. Cut into wedges. Makes 8 servings.

From the Test Kitchen

Pizza Crust Tip:

If a prebaked Italian bread shell is unavailable for pizza making, you can use a 10-ounce package of refrigerated pizza dough instead. Simply unroll the dough onto a greased 12-inch pizza pan, building up the edges slightly. Bake in a 425 degree F. oven for 8 minutes. If necessary, cover the edges of the dough with foil to prevent over browning. Proceed as directed in the recipes for Fresh Tomato Pizza with Pesto.

Nutrition Facts (Fresh Tomato Pizza with Pesto)

    Per serving:
  • 374 kcal cal.,
  • 22 g fat
  • (5 g sat. fat,
  • 30 mg chol.,
  • 584 mg sodium,
  • 30 g carb.,
  • 2 g fiber,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...