- 1/2 cup Fisher® Chef's Naturals® Walnut Halves and Pieces
- 1 (13.8 ounce) can Pillsbury® refrigerated classic pizza crust
- 2/3 cup basil pesto
- 1 (9 ounce) box Green Giant® frozen spinach, thawed, squeezed to drain
- 1/2 cup sun-dried tomatoes in oil, patted dry, cut into 1/4-inch slices
- 1/2 cup well-drained artichoke hearts, coarsely chopped
- 1 cup crumbled feta cheese
- 1 cup shredded mozzarella cheese
- Heat oven to 400 degrees F. Spread walnuts in ungreased shallow pan. Bake 3 to 7 minutes, stirring occasionally, until light brown. Set aside.
- Lightly spray large cookie sheet or 15x10x1-inch pan with CRISCO(R) Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough to 15×10-inch rectangle. Bake 8 to 12 minutes or edges are light golden brown.
- Spread pesto over partially baked crust. Top evenly with spinach, tomatoes, artichoke hearts, feta cheese and mozzarella cheese.
- Bake 8 to 15 minutes longer or until crust is golden brown and cheese is melted. Sprinkle with walnuts. Cut into 24 squares. Serve warm.