| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Appetizers, Italian, Cheese/eggs | 6 | Servings |
INGREDIENTS
| 2 | lb | Pizza dough; thawed |
| 2 | tb | Extra-virgin olive oil |
| 2 | lg | Cloves garlic; minced |
| 1/2 | ts | Rosemary; crushed |
| 1/4 | ts | Crushed red-pepper flakes |
| 1/4 | ts | Freshly ground pepper |
| 1/4 | c | Prepared pesto sauce |
| 1/2 | lb | Mozzarella cheese; sliced |
| 2 | Tomatoes; thinly sliced |
INSTRUCTIONS
1. Grease 13x9 pan; press dough over bottom. Cover with plastic wrap and kitchen towel; let rise in warm place 40 minutes or until almost double in bulk. In pan, heat oil and garlic over low heat 2 mintues. Add seasonings. 2. Preheat oven to 400F. With floured fingers, poke about 16 holes in dough; brush with oil. Bake 25 minutes or until browned. Remove to wire rack to cool. 3. Cut bread into sixths; halve horizontally. Brush with pesto; place cheese and tomato on bottoms and over with tops. From: McCalls Setember 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) ======================================================= =================== BBS: High Country East Date: 08-05-93 (21:05) Number: 2613 From: LAWRENCE KELLIE : Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52) Cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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