1 1/2 cups (packed) stemmed spinach leaves
1/2 cup (packed) fresh basil leaves (about 1 bunch)
1 1/2 tablespoons oil from oil−packed sun−dried tomatoes or olive oil
1 large garlic clove
Olive Oil
1 12 inch NY Style dough shell
1/3 cup sliced drained oil−packed sun−dried tomatoes
2 cups grated mozzarella cheese (about 8 ounces)
1 cup grated Parmesan cheese

1. Blend first 4 ingredients in processor to coarse puree.
2. Transfer pesto to small bowl. (Can be prepared 1 day ahead. Press plastic directly onto surface of pesto to cover; refrigerate.)
3. Preheat oven to 500F.
4. Grease 12 inch pizza pan with olive oil.
5. Arrange dough in pan and spread all of pesto over dough.
6. Sprinkle with sun−dried tomatoes, then cheeses.
7. Bake pizza until crust browns and cheese melts.