Puff Pastry Pizza with Sun-dried tomato Pesto, Black Olives, Feta, Cherry Tomatoes and Basil

Ingredients

• 1 sheet frozen puff pastry (from a 17.3-oz pkg.), thawed

• I cup sun-dried tomato pesto

• 1 6 oz can Lindsay Black Ripe Olives

• 1 cup cherry tomatoes

• 1/2 cup crumbled feta

• 1/4 cup basil leaves cut into ribbons

• 2 tablespoon fresh dill

• Egg wash (1 egg beaten with 1 tablespoon water)

• For the Sun-dried tomato pesto:

• 1 cup sun-dried tomatoes packed in oil and drained

• 1/2 cup walnuts

• 3 cloves garlic

• 1 tablespoon fresh rosemary leaves

• 1/2 tsp salt

• 1/4 tsp cracked black pepper

• 1/2 tsp crushed red pepper flakes

• 3/4 cup extra virgin olive oil

Cooking Directions

1. Place all ingredients in the bowl of a food processor and process until all ingredients are finely chopped.

2. Heat oven to 425°F

3. Use a rolling pin, gently roll the puff pastry to an 11"x14" rectangle, then transfer to the parchment lined baking sheet. Lightly score a 1” border around the rectangle being careful not to cut through. Using a fork, prick the inside of puff pastry.

4. Brush the outside border with egg wash. Spread the pesto on the inside of the tart. Top with sliced olives, tomatoes and feta. Drizzle with olive oil and season with black pepper and chili flakes.

5. Bake for 20-25 minutes or until the crust is golden brown and puffy. Top with basil and dill.