| 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
A Message from our Provider:
“How impersonal God seems is a measure of the distance you have put between yourself and God”