Pesto Pizza

[Guest guest]

This is very good. When I do bother to make pesto from scratch, I try to make

a bit extra to freeze or set aside for later use. However, Knorr brand packets,

(found in the " mix " section of most supermarkets), are very good. For variety

and ease, I have tried this with their pesto with sun-dried tomatoes mix; the

results were delicious. If you are short on time, try using those in-market

prepared loaves of garlic bread you find in the bakery wrapped in foil baking

bags; just skip the thawing, kneading, etc. Mmmm.

 

Pesto Pizza

 

1 loaf frozen bread dough, thawed

1/2 cup shredded parmesan cheese, divided

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/4 cup prepared pesto sauce

1 cup sliced fresh mushrooms

1 cup shredded mozzarella cheese

 

Place dough on a slightly floured surface; let rest for 10 minutes. Knead in 1/

4 cup parmesan cheese, basil, and oregano. Roll into a 12-inch circle, or

whatever pizza pan shape you have that is slightly brushed with olive oil. ( I

sprinkle it a bit with corn meal as well ) Prick with a fork and bake at 425

degrees for 10 minutes.

 

Spread pest sauce over crust. Sprinkle with mushrooms, mozzarella, and

remaining parmesan cheese. Bake 8-10 minutes longer or until golden

brown. Serves 6-8.