Sun-Dried Tomato And Pesto Pizza
- 1 pound refrigerated pizza dough, at room temperature
- 1/2 cup pesto
- 2 cups shredded mozzarella (about 8 oz.)
- 1/4 cup grated Parmesan
- 1/2 cup sun-dried tomatoes (not oil-packed), chopped
- 1/3 cup pitted kalamata olives, roughly chopped, optional
- Preheat oven to 450u0b0F. Mist a pizza pan or baking sheet with cooking spray and sprinkle lightly with flour.
- Place dough on a lightly floured work surface. With a floured rolling pin, roll dough about 1/4-inch thick into a shape that fits your pan. Gently transfer dough to pan.
- Evenly spread pesto over dough, leaving a 1/2-inch border. Sprinkle with mozzarella, Parmesan, sun-dried tomatoes and olives, if desired.
- Bake pizza until crust is lightly browned and cheese has melted, 13 to 15 minutes, rotating pan halfway through. Let stand 5 minutes before serving.
pizza, pesto, mozzarella, parmesan, tomatoes, olives
Taken from www.myrecipes.com/recipe/tomato-pesto-pizza (may not work)