Toasted Tuscan Walnut Squares |
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Prep Time: 10 Minutes Cook Time: 27 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Pizza dough is topped with pesto, spinach, artichokes, sun-dried tomatoes, and of course, walnuts. This recipe is from a Pillsbury 2010 calendar. Ingredients:
1/2 cup walnut halves |
1 pillsbury refrigerated classic pizza crust |
2/3 cup basil pesto |
1 (9 ounce) box frozen chopped spinach, thawed, squeezed to drain |
1/2 cup sun-dried tomato packed in oil, patted dry, cut into 1/4 inch slices |
1/2 cup artichoke heart, well drained, coursely chopped |
1 cup feta cheese (4 oz) |
1 cup pre-shredded mozzarella cheese (4 oz) |
Directions:
1. Heat oven to 400°F Spread walnuts in ungreased shallow pan. Bake 3 to 7 minutes, stirring occasionally, until light brown. Set aside.
2. Lightly spray large cookie sheet or 15 x 10 x 1 inch pan with no stick cooking spray. Unroll pizza crust dough on cookie sheet; press dough to 15x10 inch rectangle. Bake 8 to 12 minutes or until edges are light golden brown.
3. Spread pesto over partially baked crust. Top evenly with spinch, tomatoes, artichoke hearts, feta cheese and mozzarella cheese.
4. Bake 8 to 15 minutes longer or until crust is golden brown and cheese is melted. Spring with walnuts. Cut into 24 squares. Serve warm.
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