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Categories:Viewed: 66 - Published at: 2 years ago
Ingredients
- 1 1/2 cups (packed) stemmed spinach leaves
- 1/2 cup (packed) fresh basil leaves (about 1 bunch)
- 1 1/2 tablespoons oil from oil-packed sun-dried tomatoes or olive oil
- 1 large garlic clove
- Nonstick vegetable oil spray
- 1 1-pound loaf frozen bread dough, thawed, room temperature
- 1/3 cup sliced drained oil-packed sun-dried tomatoes
- 2 cups (packed) grated mozzarella cheese (about 8 ounces)
- 1 cup grated Parmesan cheese
Method
- 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 375F.
- 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.
