For a Fresh Twist: In a hurry? Use a prepared 10 oz. thin crust in place of the frozen crust. Preheat oven to 300°F and begin recipe with step 3.
1 cupFisher® Pecan Halves, divided
1 pound store-bought pizza dough, defrosted
3 cups (about 3 oz.) spinach and arugula blend or baby spinach
¼ cupFisher® Pine Nuts, toasted
¼ cup extra-virgin olive oil
1 tablespoon lemon juice
½ teaspoon salt
¼ cup plus 1 tbsp. grated Parmesan cheese, divided
¼ cup thinly sliced basil leaves
1 ½ cup part-skim ricotta cheese
¼ teaspoon crushed red pepper flakes
Preheat the oven to 350°F.
dough: Roughly chop ½ cup of pecans;
set aside. Press gently on the dough and turn it onto a lightly floured
surface. Roll to about a 12-inch round. Sprinkle
the dough with chopped pecans and use a rolling pin to gently roll and press
the nuts into the dough. The dough should now be about 14 inches in diameter.
Transfer to a baking sheet. Bake in the oven until golden brown, 15 to 18
minutes. Remove from the oven and lower the temperature to 300°F.
pesto: In the bowl of the food
processor, pulse together 2 ½ cups of the spinach, pine nuts, olive oil, lemon
juice and ½ teaspoon salt. Transfer to a bowl and stir in ¼ cup Parmesan cheese,
basil and remaining ½ cup spinach.
serve the pizza: Spread the ricotta
on top of the crust. Sprinkle with the red pepper flakes.Warm in the oven for 8 to 10 minutes. Remove from the oven,
transfer to a serving platter and place spoonfuls of the pesto on top until it
is evenly covered. Sprinkle with the remaining ½ cup of pecans and 1 tablespoon
Parmesan cheese. Cut into wedges. Serve immediately.