1 pound prepared whole-wheat pizza dough
1/4 cup prepared pesto
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.
Active Time: 15 Minutes
Total Time: 45 Minutes
Yield: 4 Servings