time to make pizza again, this time we make Pesto Pizza. With pizza dough for the skin that already exist, stayed sauce and taste it. Try this pizza, easy cooking recipes for you.
material :
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
Olive Oil
1 12 inch NY Style dough shell
1/3 cup sliced drained oil−packed sun−dried tomatoes
2 cups grated mozzarella cheese (about 8 ounces)
1 cup grated Parmesan cheese
cooking :
material :
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
Olive Oil
1 12 inch NY Style dough shell
1/3 cup sliced drained oil−packed sun−dried tomatoes
2 cups grated mozzarella cheese (about 8 ounces)
1 cup grated Parmesan cheese
cooking :
- 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 500F.
- Grease 12 inch pizza pan with olive oil. Arrange dough in pan and spread all
- of pesto over dough.
- Sprinkle with sun−dried tomatoes, then cheeses.
- Bake pizza until crust browns and cheese melts.
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