Ingredients
- 2 lb Pizza dough; thawed
- 2 tb Extra-virgin olive oil
- 2 lg Cloves garlic; minced
- 1/2 ts Rosemary; crushed
- 1/4 ts Crushed red-pepper flakes
- 1/4 ts Freshly ground pepper
- 1/4 c Prepared pesto sauce
- 1/2 lb Mozzarella cheese; sliced
- 2 Tomatoes; thinly sliced
Directions
----------------NUTRITIONAL INFORMATION/SERV---------------------
542 x Calories
18 x G protein
65 x G carbohydrate
25 x G fat
30 x Mg cholesterol
68 x Mg sodium
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
mintues. 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.