Pesto Pizza Caprese
Kirkland Signature
Cornmeal and ;our,
for dusting
8 ounces whole-wheat
pizza dough
¼ cup Kirkland Signature
Pesto Sauce
2 tablespoons shaved
Parmesan cheese, divided
1 tablespoon diced
sun-dried tomatoes
3 ounces fresh part-skim
mozzarella, sliced
6 cherry tomatoes, sliced
2 teaspoons pine nuts,
toasted
Preheat oven to 425-450°F. Line a sheet pan with
parchment paper and lightly dust with cornmeal.
Using a rolling pin and ;our for dusting, roll out
pizza dough to about ;⁄;- to ¼-inch thickness and
7-8 inches in diameter. Place on the prepared pan.
Spread pesto sauce evenly over the crust, leaving
a ½-inch border. Sprinkle with half of the Parmesan.
Sprinkle with sun-dried tomatoes. Add mozzarella
and remaining Parmesan, slightly covering the
sun-dried tomatoes. Add cherry tomatoes.
Bake for 10-14 minutes, rotating 180 degrees
halfway through for even baking. Let cool for
3-5 minutes.
2 fresh basil leaves,
thinly slivered
Garnish with toasted pine nuts and basil. Makes
5-6 servings.
Mango and Bacon Barbecue Pizza
Freska Produce
1 7-inch unbaked
pizza crust
2 tablespoons
barbecue sauce
½ cup shredded Italian-
blend cheese
2 bacon strips, cooked crisp
and coarsely crumbled
1 tablespoon sliced green
onion tops
1 Freska mango, peeled,
pitted and diced
Preheat oven to 450°F.
Place pizza crust on a large baking sheet. Spread
with barbecue sauce, then sprinkle with cheese,
bacon, green onions and mango.
Bake for 8-10 minutes, or until lightly browned
around the edges. Let cool slightly, then cut into
small wedges. Makes 2-3 servings (or serves 1 as
an entrée).
