|
2 pound pizza dough; thawed
2 tablespoons extra-virgin olive oil
2 large cloves garlic; minced
1/2 teaspoon rosemary; crushed
1/4 teaspoon crushed red-pepper flakes
1/4 teaspoon freshly ground pepper
1/4 cup prepared pesto sauce
1/2 pound mozzarella cheese; sliced
2 tomatoes; thinly sliced
1. Grease 13x9 pan; press dough over bottom. Cover with plastic wrap and kitchen towel; let rise in warm place 40 minutes or until almost double in bulk. In pan, heat oil and garlic over low heat 2 minutes. Add seasonings.
2. Preheat oven to 400F. With floured fingers, poke about 16 holes in dough; brush with oil. Bake 25 minutes or until browned. Remove to wire rack to cool.
3. Cut bread into sixths; halve horizontally. Brush with pesto; place cheese and tomato on bottoms and over with tops.
N/A
|
