Fresh Tomato-Pesto Pizza

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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

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

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