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Ingredients |
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2 lb |
Pizza dough; thawed |
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2 tb |
Extra-virgin olive oil |
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2 lg |
Cloves garlic; minced |
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1/2 ts |
Rosemary; crushed |
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1/4 ts |
Crushed red-pepper flakes |
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1/4 ts |
Freshly ground pepper |
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1/4 c |
Prepared pesto sauce |
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1/2 lb |
Mozzarella cheese; sliced |
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2 |
Tomatoes; thinly sliced |
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Instructions |
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1.
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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 mintues. Add seasonings.
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2.
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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.
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3.
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Cut bread into sixths; halve horizontally. Brush with pesto; place cheese and tomato on bottoms and over with tops.
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(1 vote)
