SPINACH PESTO PIZZA
1 pkg. frozen chopped spinach, thawed and well drained
1/2 C. grated Romano cheese
1/4 C. olive oil
1 tsp. dried basil, crushed
1 clove garlic, minced
1 loaf frozen white bread dough, thawed
1 C. spaghetti sauce
1 C. shredded fontina cheese
1/2 C. sliced large pitted olives
Preheat oven to 400ÂºF. Lightly grease a 14-inch pizza pan.
In a blender, combine spinach, Romano, oil, basil and garlic.
Blend until smooth. Pat dough into prepared pan. Spread
spinach mixture to within 1 inch of the edge. Spread sauce
over spinach. Bake for 20 minutes.
Sprinkle with fontina and olives. Bake 5 minutes more, or
until crust is lightly brown and cheese is melted. Let stand
5 minutes and cut into wedges.