Shelly's Recipe

TOASTED TUSCAN WALNUT SQUARES

Category: Hot

1/2 cup walnut halves and pieces
1 can refrigerated classic pizza crust
2/3 cup basil pesto
1 box (9 oz) 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 (from 14-oz can), coarsely chopped
1 cup crumbled feta cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)

Preheat oven to 400. 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 cooking spray. Unroll pizza crust dough on cookie sheet; press dough to 15x10-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.