Tested till perfect Pizza Fingers with Sun-Dried Tomato Pesto

Pizza Fingers with Sun-Dried Tomato Pesto

These pizza fingers have a crust thin enough to allow the toppings to shine yet firm enough so they don't fall off.

By The Canadian Living Test Kitchen

Source: Holiday Best 2005

  • rating starrating starrating starrating starrating star
  • Portion size 44 pieces


  • 1 pkg 1pkgfrozen spinach, thawed
  • 1 pkg 1pkgpizza dough
  • 1 jar 1jarsun-dried tomato pesto
  • 1 cup 1cupdrained roasted red pepper strips
  • 2 tubes 2tubesgoat cheese, crumbled
  • 1/4 tsp 1/4tsppepper
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Line 2 rimmed baking sheets with parchment paper or grease; set aside.

In sieve, drain spinach; press out moisture. Set aside.

Cut dough in half; roll each half to 11- x 7-inch (28 x 18 cm) rectangle. Place on prepared pans. Spread pesto over each, leaving oe-inch (5 mm) border. Sprinkle each with spinach, red peppers, goat cheese and pepper. (Make-ahead: Freeze until firm, about 2 hours. Wrap in plastic wrap then heavy-duty foil and freeze for up to 2 weeks. Unwrap and bake frozen,
adding 5 minutes.)

Bake, 1 sheet at a time, in bottom third of 450°F (230°C) oven until crust is crisp and golden, about 15 minutes. Cut into 3- x 1-inch (8 x 2.5 cm) fingers.

Nutritional Information PER PIECE: about

cal 69 pro 3g total fat 3g sat. fat 1g
carb 9g fibre 1g chol 3mg sodium 175mg

% RDI:

calcium 2 iron 4 vit A 7 vit C 13
folate 5
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