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Fragrant green swirls of pesto surrounded by flavorful cheese and soft pizza crust.
Preheat oven to 450°F. Flip over a cookie sheet and place a piece of parchment paper on the bottom surface. Sprinkle the parchment lightly with cornmeal.
On a floured surface, roll out dough until it is about 1/4″ thick in roughly the shape of a rectangle. Spread pesto evenly over the surface, leaving a 1/2″ border at the edges of the dough. Sprinkle cheeses over the pesto.
Starting on one of the long edges of your dough, gently roll the dough up into a loaf. Tuck the edges in at the ends of the loaf when you are done, and carefully transfer the loaf to the upside-down cookie sheet with the seam of the bread facing down. Bake for 20-22 minutes or until top of dough is golden brown.
Remove from oven and brush the crust with melted butter. Sprinkle lightly with garlic powder and black pepper to taste and allow to cool for ten minutes.
Slice and serve warm with red pasta sauce for dipping.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!