Roasted Pepper Pesto Pizza Sauce

I've had this recipe for years. It came from a Cooking Light magazine. Whatever toppings you choose, this sauce makes amazing pizza!
1 large garlic clove peeled
1 c. basil leaves
1/4 c. grated parmesan
2 Tbsp. tomato paste
1 1/2 Tbsp. water
1 tsp. sugar
1 tsp. olive oil
1 (5.2 oz) jar roasted red peppers, drained


1. Combine all ingredients in a food processor, mini prep chopper, or blender. Process until smooth scraping sides of the bowl once. Spread over the pizza crust of your choice and top with mozzerella and toppings or your choice.


I usually use Boboli or Pillsbury crusts. Pillsbury is pictured here. I followed the directions on the package, topped it with the sauce and mozzerella. I then added mushrooms, turkey italian sausage, red peppers, kalamata olives and grape tomatoes. I then topped with more mozzerella and a little parmesan. It was amazing!

1 Point+ for the sauce per slice on an 8 slice pizza

*The crust lowest in Points+ that I have found is Trader Joe's pizza crust. You will have to roll it out and fit it to your pan, but it's delicious and only 3 Points+ per slice (without toppings)!