| 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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