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Spinach Pesto Pizza
1 package frozen chopped spinach, thawed and well drained
1/2 cup grated Romano cheese
1/4 cup olive oil
1 teaspoon dried basil, crushed
1 clove garlic, minced
1 loaf frozen white bread dough, thawed
1 cup spaghetti sauce
1 cup shredded fontina cheese
1/2 cup sliced large pitted olives
Heat oven to 400 degrees F. Lightly grease a 14-inch pizza pan.
In a blender, combine spinach, Romano, oil, basil and garlic. Blend until smooth.
Pat dough into prepared pan.
Spread spinach mixture to within 1 inch of the edge.
Spread sauce over spinach.
Bake for 20 minutes.
Sprinkle with fontina and olives.
Bake 5 minutes more, or until crust is lightly brown and cheese is melted.
Let stand 5 minutes and cut into wedges.