Presto pesto pizza

1 Servings

Ingredients

Quantity Ingredient
1½ cup (packed) stemmed spinach leaves
½ cup (packed) fresh basil leaves (about 1 bunch)
1½ tablespoon Oil from oil-packed sun-dried tomatoes or olive oil
1 large Garlic clove
Nonstick vegetable oil spray
1 1-pound loaf frozen bread dough; thawed, room temperature
⅓ cup Sliced drained oil-packed sun-dried tomatoes
2 cups (packed) grated mozzarella cheese (about 8 ounces)
1 cup Grated Parmesan cheese

Directions

Blend first 4 ingredients in processor to coarse puree. Transfer pesto to small bowl. (Can be prepared 1 day ahead. Press plastic directly onto surface of pesto to cover; refrigerate.) Preheat oven to 375°F. Spray 12-inch-diameter pizza pan with vegetable oil spray. using moistened fingertips, press out dough on prepared pan to cover completely (if dough shrinks, let stand 5 minutes and press out again).

Spread all of pesto over dough. Sprinkle with sun-dried tomatoes, then cheeses. Bake pizza until crust browns and cheeses melt, about 35 minutes.

4 to 6 Servings

Bon Appétit January 1996 Ellen Lebow: Pittsburgh, Pennsylvania Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998

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