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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
1. 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.)
2. 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.
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