Pesto Pizza

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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

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