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Spinach-Basil Pesto Pizzas with Sun-Dried Tomatoes


  • Makes 10 servings

  • 1 1/4 cups warm water (110° to 115°F)
  • 2 tablespoons honey or sugar
  • 1 package (1/4 ounce) active dry yeast
  • 2 to 2 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1 cup packed fresh spinach
  • 4 cloves garlic
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons pine nuts
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2 cup julienne cut sun-dried tomatoes (not packed in oil)
  • 1 cup boiling water
  • 1/2 cup crumbled Roquefort cheese


  1. 1. For pizza dough, combine water and honey in small bowl; stir to dissolve honey. Sprinkle yeast on top; stir to combine. Let stand 5 to 10 minutes or until foamy.
  2. 2. Combine 2 cups all-purpose fl our, whole wheat flour and salt in large bowl. Stir in yeast mixture until soft dough forms. Turn out dough onto lightly floured surface. Knead 5 to 10 minutes, adding remaining ½ cup all-purpose flour, if necessary, until dough is smooth and elastic. Place dough in large greased bowl; turn dough to grease top. Cover and let rise in warm place about 1½ hours or until doubled.
  3. 3. Meanwhile for pesto, combine spinach, basil, garlic, Parmesan cheese, pine nuts, lemon juice and olive oil in KitchenAid® Diamond Blender. Blend on speed 3 (Mix) until fi nely chopped.
  4. 4. Place sun-dried tomatoes in small bowl; add boiling water. Let stand 5 to 10 minutes to rehydrate. Drain and pat dry with paper towels.
  5. 5. Preheat oven to 450°F. Punch down dough; cut into 20 equal pieces. Shape each piece into 2½ x ¼-inch round. Top with 1 teaspoon pesto, tomato strips and 1 teaspoon Roquefort cheese. Place on baking sheet. Bake 10 to 12 minutes or until crust is golden brown and cheese is melted.
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