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Quick Pesto Pizza

1 1/2 cups (packed) stemmed spinach leaves
1/2 cup (packed) fresh basil leaves (about 1 bunch)
1 1/2 tablespoons oil from oil-packed sun-dried tomatoes or olive oil
1 large garlic clove

Nonstick vegetable oil spray
1 1-pound loaf frozen bread dough, thawed, room temperature
1/3 cup sliced drained oil-packed sun-dried tomatoes
2 cups (packed) grated mozzarella cheese (about 8 ounces)
1 cup grated Parmesan cheese

Blend first 4 ingredients in processor to coarse puree. Transfer
pesto to small bowl. (Can be prepared 1 day ahead. Press plastic
directly onto surface of pesto to cover; refrigerate.) Preheat
oven to 375F. Spray 12-inch-diameter pizza pan with vegetable oil
spray. using moistened fingertips, press out dough on prepared pan
to cover completely (if dough shrinks, let stand 5 minutes and
press out again). Spread all of pesto over dough. Sprinkle with
sun-dried tomatoes, then cheeses. Bake pizza until crust browns
and cheeses melt, about 35 minutes.

4 to 6 Servings

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