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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Pittsburgh 1 Servings

INGREDIENTS

1 1/2 c (packed) stemmed spinach leaves
1/2 c (packed) fresh basil leaves (about 1 bunch)
1 1/2 tb Oil from oil-packed sun-dried tomatoes or olive oil
1 lg Garlic clove
Nonstick vegetable oil spray
1 1-pound loaf frozen bread dough; thawed, room temperature
1/3 c Sliced drained oil-packed sun-dried tomatoes
2 c (packed) grated mozzarella cheese (about 8 ounces)
1 c Grated Parmesan cheese

INSTRUCTIONS

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@pctech.net> on Feb 24, 1998

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