1 tube (13.8 oz.) refrigerated pizza crust
8 oz. monterey jack cheese cut into 1/2 inch cubes
1 can whole-berry cranberry sauce
1/2 cup chopped pecans
Unroll crust onto a lightly greased 12-in. pizza pan: flatten dough and build up edges slightly. Bake 425 for 10-12 minutes or until light golden brown.
Sprinkle cheese over crust. Spoon cranberry sauce evenly over crust: sprinkle with pecans. Bake 8-12 minutes longer or until cheese is melted and crust is golden brown. Cool for 5 minutes before cutting.
8 oz. monterey jack cheese cut into 1/2 inch cubes
1 can whole-berry cranberry sauce
1/2 cup chopped pecans
Unroll crust onto a lightly greased 12-in. pizza pan: flatten dough and build up edges slightly. Bake 425 for 10-12 minutes or until light golden brown.
Sprinkle cheese over crust. Spoon cranberry sauce evenly over crust: sprinkle with pecans. Bake 8-12 minutes longer or until cheese is melted and crust is golden brown. Cool for 5 minutes before cutting.
Note: We shredded the cheese before putting it on the pizza.
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