Wild Rice Pesto Tart

    1 pkg (6 1/2 oz) pizza crust mix
    1 3/4 cups cooked wild rice, divided
    1 tbsp cornmeal
    1 tbsp butter
    1 tbsp vegetable oil
    2 medium onions, thinly sliced
    1/2 cup prepared pesto sauce
    1 jar (4-1/2 oz) Green Giant® Sliced Mushrooms, drained
    1 cup Green Giant Sugar Snap® Peas, thawed, halved horizontally
    2 cups Sargento® 6 Cheese Italian Recipe Blend, divided
    1 small tomato, thinly sliced
    1/2 tsp seasoned salt

Preheat oven to 375°F. Prepare crust mix according to package directions; blend in 1 1/4 cups wild rice. Let stand 5 minutes. Sprinkle cornmeal on greased 15x10-inch jellyroll pan; press dough in pan. Bake 12 minutes; set aside.

Meanwhile, in large skillet melt butter; add oil and onions. Cook over medium-low heat until golden brown, stirring often. Spread pesto on crust; layer mushrooms, remaining 1/2 cup wild rice, peas, 1 cup cheese, tomato and onions. Sprinkle with seasoned salt and remaining 1 cup cheese. Bake 12 to 15 minutes, until cheese is lightly browned.

4 servings or 16-24 appetizers

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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