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PEPPERONI PESTO PIZZA

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Servings: Two 12-inch pizzas

Ingredients:

  • 1/2 cup FRANK'S® RedHot® Buffalo Wings Sauce
  • 1 cup Sun-dried tomato pesto, commercially prepared
  • 1/3 cup Alfredo sauce, commercially prepared
  • 2 each Pizza crusts, thin, parbaked, 12 inch
  • 60 each Pepperoni slices
  • 2 cups Pizza cheese blend, shredded

Directions:

  • 3. Spread 1/2 cup pesto pizza sauce evenly on each pizza crust. Layer 30 slices pepperoni evenly over each pizza and top with 1 cup cheese.
  • 4. Bake in preheated conventional oven at 450°F for 8 to 10 minutes or until cheese is hot and bubbly. Remove from oven. Slice into 3 inch squares. Accompany with 1/4 cup dipping sauce portioned in ramekin. Serve warm.
  • 1. To make the spicy pesto combine RedHot and pesto in a bowl; mix well. Reserve.
  • 2. To make the pesto sauce combine 1/2 cup reserved pesto pizza sauce with Alfredo sauce in bowl; mix well. Reserve.