Pesto Pizza

1 1/2 cups (packed) stemmed spinach leaves

1/2 cup (packed) fresh basil leaves (about 1 bunch)

1 1/2 tablespoons oil from oil−packed sun−dried tomatoes or olive oil

1 large garlic clove

Olive Oil

1 12 inch NY Style dough shell

1/3 cup sliced drained oil−packed sun−dried tomatoes

2 cups 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 500F. Grease 12 inch pizza pan with olive oil. Arrange dough in pan and spread all of pesto over dough. Sprinkle with sun−dried tomatoes, then cheeses. Bake pizza until crust browns and cheese melts.

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