|2||lb||Pizza dough; thawed|
|2||tb||Extra-virgin olive oil|
|2||lg||Cloves garlic; minced|
|1/4||ts||Crushed red-pepper flakes|
|1/4||ts||Freshly ground pepper|
|1/4||c||Prepared pesto sauce|
|1/2||lb||Mozzarella cheese; sliced|
|2||Tomatoes; thinly sliced|
1. Grease 13x9 pan; press dough over bottom. Cover with plastic wrap and kitchen towel; let rise in warm place 40 minutes or until almost double in bulk. In pan, heat oil and garlic over low heat 2 mintues. Add seasonings.
2. Preheat oven to 400F. With floured fingers, poke about 16 holes in dough; brush with oil. Bake 25 minutes or until browned. Remove to wire rack to cool.
3. Cut bread into sixths; halve horizontally. Brush with pesto; place cheese and tomato on bottoms and over with tops.
From: McCalls Setember 1993 Happy Charring
~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 08-05-93 (21:05) Number: 2613 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52) Cooking