Toasted Tuscan Walnut Squares

• 12 cup walnut halves
• 1 Pillsbury refrigerated classic pizza crust
• 23 cup basil pesto
• 1 (9 ounce) box frozen chopped spinach, thawed, squeezed to drain
• 12 cup sun-dried tomato packed in oil, patted dry, cut into 1/4 inch slices
• 12 cup artichoke heart, well drained, coursely chopped
• 1 cup feta cheese (4 oz)
• 1 cup pre-shredded mozzarella cheese (4 oz)

1. Heat oven to 400F Spread walnuts in ungreased shallow pan.
2. Bake 3 to 7 minutes, stirring occasionally, until light brown.
3. Set aside.
4. Lightly spray large cookie sheet or 15 x 10 x 1 inch pan with no stick cooking spray.
5. Unroll pizza crust dough on cookie sheet; press dough to 15x10 inch rectangle.
6. Bake 8 to 12 minutes or until edges are light golden brown.
7. Spread pesto over partially baked crust.
8. Top evenly with spinch, tomatoes, artichoke hearts, feta cheese and mozzarella cheese.
9. Bake 8 to 15 minutes longer or until crust is golden brown and cheese is melted.
10. Spring with walnuts.
11. Cut into 24 squares.
12. Serve warm.

walnut halves, crust, basil pesto, tomato, feta cheese, mozzarella cheese

Taken from www.food.com/recipe/toasted-tuscan-walnut-squares-435988 (may not work)