Even though it's almost coming to the end of my three week layoff/vacation, my husband has already gone back to work and Graduate school classes. Tonight I made a simple meal that easily can be made on a weeknight. It's semi-homemade and pairs perfectly with a fresh green salad or any type of soup. I had leftover Pureed Broccoli Soup from Eating Well Magazine's January/February 2011 issue.
Rustic Pesto Tart
1 pound prepared whole-wheat pizza dough, (I picked mine up at Whole Foods!)
1/4 cup prepared pesto (Costco's Kirkland's brand is delicious!)
6 tablespoons dried cranberries
1/2 cup shredded Fontina or Swiss cheese
Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
Sprinkle work surface and dough with flour. Press dough out and roll, stretch or toss it into a 14-inch circle. Place on the prepared baking sheet. Spread pesto on the dough to within 1/8 inch of the edge. Sprinkle cranberries and cheese evenly over the pesto. Fold 1 to 1 1/2 inches of the border over the filling all the way around, leaving the center exposed.
Bake the tart until browned and bubbling, 20 to 22 minutes. Cool on the pan for 5 minutes before cutting into 12 pieces.