niloo
09-16-2014, 12:25 PM
Directions
Unroll pizza crust into an ungreased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Prick dough several items with a fork. Bake at 425° for 7 minutes or until lightly browned.
Meanwhile, combine the water, oil and pesto sauce mix in a saucepan. Cook until heated through (do not boil). Add the spinach, ricotta and onion.
Spread over crust. Top with chicken, mushrooms, tomatoes and Swiss and Romano cheeses. Bake at 425° for 7 minutes or until crust is golden and cheese is melted.
ingredients :
for 6 number
Pizza Crust 1 tube (13.8 ounces) (refrigerated)
water 1/2 cup
olive oil 3 tablespoons
pesto sauce mix 1 envelope
spinach 1 package (10 ounces) (frozen chopped spinach, thawed and squeezed dry)
ricotta cheese 1/2 cup
onion 1/4 cup (chopped)
chicken 2 cups (shredded cooked chicken)
mushroom 1 jar (4-1/2 ounces) (sliced mushrooms, drained)
plum tomatoe 4 plum tomatoes (sliced)
swiss cheese 1 cup (4 ounces) (shredded)
romano cheese 1/4 cup (grated)
Unroll pizza crust into an ungreased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Prick dough several items with a fork. Bake at 425° for 7 minutes or until lightly browned.
Meanwhile, combine the water, oil and pesto sauce mix in a saucepan. Cook until heated through (do not boil). Add the spinach, ricotta and onion.
Spread over crust. Top with chicken, mushrooms, tomatoes and Swiss and Romano cheeses. Bake at 425° for 7 minutes or until crust is golden and cheese is melted.
ingredients :
for 6 number
Pizza Crust 1 tube (13.8 ounces) (refrigerated)
water 1/2 cup
olive oil 3 tablespoons
pesto sauce mix 1 envelope
spinach 1 package (10 ounces) (frozen chopped spinach, thawed and squeezed dry)
ricotta cheese 1/2 cup
onion 1/4 cup (chopped)
chicken 2 cups (shredded cooked chicken)
mushroom 1 jar (4-1/2 ounces) (sliced mushrooms, drained)
plum tomatoe 4 plum tomatoes (sliced)
swiss cheese 1 cup (4 ounces) (shredded)
romano cheese 1/4 cup (grated)