| 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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