Rustic Pesto Tart Recipe
- 1 pound prepared whole-wheat pizza dough (see Tip)
- 1/4 cup prepared pesto
- 6 tablespoons dried cranberries
- 1/2 cup shredded fontina or Swiss cheese
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Sprinkle work surface and dough with flour. Press dough out and roll, stretch or toss it into a 14-inch circle. Place on the prepared baking sheet. Spread pesto on the dough to within 1/8 inch of the edge. Sprinkle cranberries and cheese evenly over the pesto. Fold 1 to 1 1/2 inches of the border over the filling all the way around, leaving the center exposed.
- Bake the tart until browned and bubbling, 20 to 22 minutes. Cool on the pan for 5 minutes before cutting into 12 pieces.
