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
1. Grease 13×9 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. From: McCalls Setember 1993 Happy Charring ~– EZPoint V2.2 * Origin: “LaRK’s” Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 08-05-93 (21:05) Number: 2613 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52) Cooking