Tomato-Mozzarella Sandwiches

2 lb Pizza dough; thawed
2 tb Extra-virgin olive oil
2 lg Cloves garlic; minced
1/2 ts Rosemary; crushed
1/4 ts Crushed red-pepper flakes
1/4 ts Freshly ground pepper
1/4 c Prepared pesto sauce
1/2 lb Mozzarella cheese; sliced
2 Tomatoes; thinly sliced
542 x Calories
18 x G protein
65 x G carbohydrate
25 x G fat
30 x Mg cholesterol
68 x Mg sodium

1. Grease 13×9 pan; press dough over bottom. Cover with plastic
wrap and kitchen towel; let rise in warm place 40 minutes or until
almost double in bulk. In pan, heat oil and garlic over low heat 2
mintues. Add seasonings.

2. Preheat oven to 400F. With floured fingers, poke about 16 holes
in dough; brush with oil. Bake 25 minutes or until browned. Remove
to wire rack to cool.

3. Cut bread into sixths; halve horizontally. Brush with pesto;
place cheese and tomato on bottoms and over with tops.

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