- 1 pound refrigerated pizza dough, at room temperature
- 1/2 cup pesto
- 2 cups shredded mozzarella (about 8 oz.)
- 1/4 cup grated Parmesan
- 1/2 cup sun-dried tomatoes (not oil-packed), chopped
- 1/3 cup pitted kalamata olives, roughly chopped, optional
- calories 689
- fat 31 g
- satfat 11 g
- protein 31 g
- carbohydrate 72 g
- fiber 4 g
- cholesterol 46 mg
- sodium 1342 mg
How to Make It
Preheat oven to 450°F. Mist a pizza pan or baking sheet with cooking spray and sprinkle lightly with flour.
Place dough on a lightly floured work surface. With a floured rolling pin, roll dough about 1/4-inch thick into a shape that fits your pan. Gently transfer dough to pan.
Evenly spread pesto over dough, leaving a 1/2-inch border. Sprinkle with mozzarella, Parmesan, sun-dried tomatoes and olives, if desired.
Bake pizza until crust is lightly browned and cheese has melted, 13 to 15 minutes, rotating pan halfway through. Let stand 5 minutes before serving.