FBD

Pesto Pizza

ItalianVegetarianIntermediate30 minBy Northstar

Ingredients

Servings
4
  • 0 cup (packed) stemmed spinach leaves
  • 0.5 cup (packed) fresh basil leaves (about 1 bunch)
  • 0 tbsp oil from oil-packed sun-dried tomatoes or olive oil
  • 1 each garlic clove
  • 1 each 12 inch NY Style dough shell
  • 1/3 cup sliced drained oil-packed sun-dried tomatoes
  • 2 cup grated mozzarella cheese (about 8 ounces)
  • 1 cup grated Parmesan cheese

Instructions

  1. 1

    Blend first 4 ingredients in processor to coarse puree.

  2. 2

    Transfer pesto to small bowl. (Can be prepared 1 day ahead.

  3. 3

    Press plastic directly onto surface of pesto to cover; refrigerate.) Preheat oven to 500F.

  4. 4

    Grease 12 inch pizza pan with olive oil.

  5. 5

    Arrange dough in pan and spread all of pesto over dough.

  6. 6

    Sprinkle with sun-dried tomatoes, then cheeses.

  7. 7

    Bake pizza until crust browns and cheese melts.

  8. 8

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Tags

greekprofessional-pizza