1 Master Pizza Dough (Whole Wheat Pizza Dough), prepared as directed
2 10-ounce packages frozen chopped spinach, thawed, drained and squeezed dry
2 cups pizza double cheese
2/3 cup prepared pesto sauce*
2 cups chopped tomatoes (2 tomatoes), drained
SOUR CREAM TOPPING (optional)
1/2 cup sour cream
2 tablespoons sliced green onions
Servings: 12
1. Divide dough in half. On lightly floured surface, roll to fit 2 greased 12-inch pizza pans; reserve. Combine spinach, 1 1/2 cups cheese and pesto sauce; evenly spread on pizzas. Sprinkle with chopped tomatoes and remaining cheese, dividing evenly.
2. Bake at 400ºF for 20 minutes or until done. Cut pizzas into wedges. If desired, pass Sour Cream Topping to dollop on each serving.
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Sour Cream Topping: In small bowl, combine 1/2 cup sour cream and 2 tablespoons sliced green onion.
Yield: 2 (12-inch) Pizzas
Notes: *Available year-round in refrigerator or freezer section of many markets. If frozen, thaw before using.
2 10-ounce packages frozen chopped spinach, thawed, drained and squeezed dry
2 cups pizza double cheese
2/3 cup prepared pesto sauce*
2 cups chopped tomatoes (2 tomatoes), drained
SOUR CREAM TOPPING (optional)
1/2 cup sour cream
2 tablespoons sliced green onions
Servings: 12
1. Divide dough in half. On lightly floured surface, roll to fit 2 greased 12-inch pizza pans; reserve. Combine spinach, 1 1/2 cups cheese and pesto sauce; evenly spread on pizzas. Sprinkle with chopped tomatoes and remaining cheese, dividing evenly.
2. Bake at 400ºF for 20 minutes or until done. Cut pizzas into wedges. If desired, pass Sour Cream Topping to dollop on each serving.
____________________
Sour Cream Topping: In small bowl, combine 1/2 cup sour cream and 2 tablespoons sliced green onion.
Yield: 2 (12-inch) Pizzas
Notes: *Available year-round in refrigerator or freezer section of many markets. If frozen, thaw before using.
