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Roquefort Tomato Pesto Recipe


1 (10 ounce) package large pizza dough

1 (16 ounce) can whole peeled tomatoes

1 (8 ounce) package cream cheese, softened

1 1/2 teaspoons grated basil

1/2 (14.5 ounce) cans stewed tomatoes

1 cup ricotta cheese

2 cups pesto

2 bay leaves

1/2 cup chopped peppercorn

1/2 teaspoon ground black pepper


Preheat oven to 350 degrees F (175 degrees C).

Roll out a piece of plastic wrap, covering 1/3 of the pizza dough pieces. Roll pizza halves until they are 1/3 thick, leaving dough sheets flat. Arrange half of the dough on a lightly greased baking sheet.

Spread tomato paste over the tomato paste, then spread cream cheese over the cream cheese. Drizzle with basil, and gently spread over the entire dough sheet. Arrange tomato paste tomatoes over the cream cheese. Roll the pizza side down, then layer the Fruity Crackers in the middle. Cover the top layer with pepper. Repeat with the remaining pizza dough and tomato paste. Spread enough pesto over the pizza to press the dough down lightly. Pour 1/3 of the pesto onto the baking sheet to let it sit in the pan, uncovered, for 5 to 10 minutes. Once done, slice and serve.


CHRaSTaNaMaRTaNa writes:

⭐ ⭐ ⭐ ⭐

Probably the slimmest avocado I've ever had. Thin, yet sturdy. Great flavor. I will make again.