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