Recipe - Presto Potato Salad

1 One half cup (packed) stemmed spinach
leaves
One half cup (packed) fresh basil leaves
(about 1 bunch)
1 One half tablespoon Oil from oilpacked
sundried tomatoes or olive
oil
1 lg Garlic clove
Nonstick vegetable oil spray
1 1pound loaf frozen bread
dough; thawed, room
temperature
1/3 cup Sliced drained oilpacked
sundried tomatoes
2 cup (packed) grated mozzarella
cheese (about 8 ounces)
1 cup Grated Parmesan cheese

Blend first 4 ingredients in processor to coarse puree. Transfer pesto to
small bowl. (Can be prepared 1 day ahead. Press plastic directly onto
surface of pesto to cover; refrigerate.)

Preheat oven to 375°F. Spray 12inchdiameter pizza pan with vegetable oil
spray. using moistened fingertips, press out dough on prepared pan to cover
completely (if dough shrinks, let stand 5 minutes and press out again).
Spread all of pesto over dough. Sprinkle with sundried tomatoes, then
cheeses. Bake pizza until crust browns and cheeses melt, about 35 minutes.

4 to 6