Presto Pesto Pizza

• 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

1. Blend first 4 ingredients in processor to coarse puree.
2. Transfer pesto to small bowl.
3. (Can be prepared 1 day ahead.
4. Press plastic directly onto surface of pesto to cover; refrigerate.)
5. Preheat oven to 375F.
6. Spray 12-inch-diameter pizza pan with vegetable oil spray.
7. using moistened fingertips, press out dough on prepared pan to cover completely (if dough shrinks, let stand 5 minutes and press out again).
8. Spread all of pesto over dough.
9. Sprinkle with sun-dried tomatoes, then cheeses.
10. Bake pizza until crust browns and cheeses melt, about 35 minutes.

fresh basil, tomatoes, garlic, vegetable oil spray, bread, tomatoes, mozzarella cheese, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/presto-pesto-pizza-1193 (may not work)