Friday, May 27, 2011
Spinach Pesto and Vegetable Pizza
Store bought pizza dough (I like the refrigerated thin crust that you find near the crescent rolls)
Roasted Grape tomatoes
-Sprinkle 1 pint with salt, pepper, olive oil, and balsamic vinegar. Bake at 400 until burst and wrinkled.
-Blend together 2 cups spinach with 5 basil leaves, a pinch of salt, pepper, nutmeg, and about 1/4 cup olive oil until smooth.
Roll pizza dough to spread out just a little, top with spinach pesto, then cheese, then vegetables. Drizzle lightly with olive oil and bake at 375 for 20-25 minutes until cheese bubbles and crust is browned.