Recipe: Rosemary Pizza, Spinach Pesto Pizza, Pesto Pizza for Lisa.

This is not exactly what you are looking for, but it seems to be excellent. You can also use the rosemary crust with Pesto Sauce for topping. I will include the Pesto recipe also.

Rosemary Pizza

Dough:
1 1/2 teaspoons dry yeast
1/2 cup warm water -- approximately
1 1/2 cups flour
1 teaspoon salt
1 tablespoon fresh rosemary -- finely chopped

Topping:
2 teaspoons balsamic vinegar
1/4 pound low-fat ricotta
1 clove garlic -- finely chopped
2 tablespoons olive oil
4 shallots -- finely chopped
1 1/2 Bermuda onions -- thinly sliced
1 1/2 tablespoons fresh rosemary -- finely chopped
1/2 red pepper -- cored and seeded
2 scallions
2 tablespoons pine nuts -- toasted

Dough: Sprinkle the yeast over the water and let it sit for 10 minutes. Add flour, salt and rosemary, stirring to form a dough. Turn the
dough out onto a lightly floured board and knead a few minutes. Transfer to a greased bowl, cover tightly with plastic wrap and let rise in a warm
place for 1 hour.

Topping: In a bowl combine the vinegar, ricotta
and garlic and set the mixture aside. In a saute pan, heat the oil, and when it is hot, add the shallots, onions and rosemary. Turn down the heat and cook 20 minutes or until the onions are softened. Roast red pepper under the broiler until it is evenly charred. Put roasted pepper in a paper bag, seal tightly and allow to sit 10-15 minutes so the skin loosens; then scrape off the skin and remove the seeds and stem. Cut it into strips. Set the oven at 425 degrees. Punch down the dough, divide it into 2 pieces, and pat them out into pizza rounds. Transfer to a baking sheet. Divide the ricotta mixture between the rounds, top with onions, pepper, scallions which have been cut into 2 inch lengths and halved lengthwise, and pine nuts. Bake the pizzas for 15 minutes or until the crust is firm and golden brown. Serve at once. Serves four.

SPINACH PESTO PIZZA

1 package frozen chopped spinach, thawed and well drained
1/2 cup grated Romano cheese
1/4 cup olive oil
1 teaspoon dried basil, crushed
1 clove garlic, minced
1 loaf frozen white bread dough, thawed
1 cup spaghetti sauce
1 cup shredded fontina cheese
1/2 cup sliced large pitted olives

Preheat oven to 400 degrees F. 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.

Pesto Pizza
Serves : 8

1 1/2 cups fresh spinach - stemmed, packed
1/2 cup fresh basil leaves - packed
1 1/2 Tbls. oil from oil-packed sun-dried tomatoes
1 clove garlic
12" New York Style Dough crust
olive oil
1/3 cup oil-packed sun-dried tomatoes - drained, sliced
2 cups shredded mozzarella cheese - low fat okay
1 cup grated Parmesan cheese - low fat okay

Blend first 4 ingredients in food processor to coarse puree to make pesto. Transfer pesto to small bowl. Grease 12" pizza pan with olive oil. Arrange dough in pan and spread all of pesto over dough. Sprinkle with sun-dried tomatoes, then cheeses. Bake pizza in 500 degree oven until crust browns and cheese melts.

Basil Pesto
Yield: 16 Servings

2 tb Pine nuts; toasted
2 lg Cloves garlic
2 3/4 c Fresh basil leaves
2 tb Grated fresh Parmesan cheese
2 ts Lemon juice
3 tb Extra virgin olive oil

Drop pine nuts and garlic through food chute with food processor on and process until minced. Add basil, cheese and lemon juice; process until finely minced. With processor on, slowly pour oil through food chute; process until well blended. Spoon into a ziploc bag and store in refrigerator. Makes 1 cup.