Ingredients

• 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
• Nonstick vegetable oil spray
• 1 1-pound loaf frozen bread dough, thawed, room temperature
• 1/3 cup sliced drained oil-packed sun-dried tomatoes
• 2 cups (packed) grated mozzarella cheese (about 8 ounces)
• 1 cup grated Parmesan cheese

Instructions

1. 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.)
2. Preheat oven to 375°F. Spray 12-inch-diameter pizza pan with vegetable oil spray. using moistened fingertips, press out dough on prepared pan to cover completely (if dough shrinks, let stand 5 minutes and press out again). Spread all of pesto over dough. Sprinkle with sun-dried tomatoes, then cheeses. Bake pizza until crust browns and cheeses melt, about 35 minutes.