Recipe

Margherita Pesto Pizza

Yield = 32 servings

Portion = 1/8 sheet dough

Source: Alexandria City Public Schools

Method

Ingredients

4 each

2 Cups

2 Cups

2 each

Bridgford White Whole Wheat Sheet Dough

Spinach Pesto

Shredded Mozzarella Cheese

Tomatoes, thinly sliced

  1. Separate each sheet. Place frozen sheet dough on a lightly greased half sheet pan. Let thaw 15 to 20 minutes

  2. Top each dough sheet with 1/2 cup pesto.

  3. Sprinkle each dough sheet with 1/2 cup shredded Mozzarella cheese.

  4. Place thinly sliced tomatoes evenly on top of pizza and bake in a preheated 325 convection oven for 12-15 minutes until done.