Easy Sun-Dried Tomato Pizza
Easy Sun-Dried Tomato Pizza is a fresh summer-style pizza made with fresh basil, mozzarella, and plenty of rich sun-dried tomatoes.
Each summer I try my best to grow as many tomatoes as I can. In all varieties really. I don’t distinguish between tomatoes. They are all delicious.
Several times over, I bring baskets of cherry and larger varieties of tomatoes into the house. It’s one of the best parts of summer. Most often, I jar them for later use. Since tomatoes don’t last long, you either eat them quickly or risk them turning. I refuse to waste one!
My all-time favorite way to preserve any sort of tomato is by sun drying them in the oven. If you aren’t familiar you can learn all about making them and jarring them for later use here, How to Make Sun Dried Tomatoes in the Oven. I also like to pack them freshly in olive oil as well.
It is a simple method that allows me to enjoy my summer tomatoes all year long. Well, that is, if they last that long. One such way I love to make use of them is this sun dried tomato pizza. Topped with fresh basil and mozzarella. For a spin on the traditional Margherita pizza. I use sun-dried tomatoes as opposed to traditional pizza sauce.
This simple pizza has somehow become the dish that I am known for. Even in its simplicity, I do have to say. It is genius. I mean who doesn’t love the fresh flavors of mozzarella and basil paired with the intense richness of a sun-dried tomato? The homemade crust is easy to make and is ready in minutes.
Sun-Dried Tomato Pizza Is…
- One of the easiest homemade pizza recipes to make.
- Made with a homemade pizza dough.
- The perfect blend of some of my favorite ingredients.
- A crowd pleaser of a pizza.
- The perfect way to use sun-dried tomatoes.
- A simple sun-dried tomato pizza recipe.
- An excellent choice for pizza night.
Ingredients
For The Pizza Crust
Flour- I like to use King Arthur unbleached all-purpose flour for a yeasted pizza dough. Use your favorite all-purpose flour.
Yeast- Use active dry yeast, not yeast cake for this recipe. You can also use quick active dry yeast as well. Just keep in mind that it will shave about 15 minutes off the rise time as it works much more quickly than standard active dry yeast.
Olive Oil- Use a good olive oil. I like to use extra-virgin olive oil but pure olive oil is fine to use as well.
Water- Standard drinking water is fine. For best results, use Room temperature or lukewarm water.
Sugar- Sugar adds a touch of sweetness to the dough, use white sugar not brown.
Salt- I like to use sea salt in my kitchen but Kosher salt or even standard table salt is fine.
For The Pizza
Sun-Dried Tomatoes- I like to use my homemade sun-dried tomatoes for this recipe but you can use any good quality sun-dried tomatoes for this.
Basil- Use fresh not dried basil for this. It makes all the difference in freshness and overall presentation.
Mozzarella- I love to use a fresh log mozzarella but if you have standard mozzarella, you will need about 3-4 cups for a full pizza.
Tools
Stand Mixer (optional, see baking notes)
Directions
For The Dough
Begin by making the dough. In a large mixing bowl combine the water, sugar, and yeast. Allow it to sit for 10 minutes. When it is ready it will look a little milky. Add the flour, salt, and olive oil. Combine until a dough forms. You can use your hands or a stand mixer for this part.
Mix combined and then place a dough hook attachment on and knead on low for 2 minutes on a low speed. You can knead on a lightly floured surface if you are not using a stand mixer.
Cover the dough with plastic wrap and let the dough rise for 1 hour preferably in a warm place. This dough can make 4 individual pizzas or one large pizza.
Assembling the Sun-Dried Tomato Pizza
To assemble the pizza. Begin by rolling out the dough. Either with 4 individual pizzas or one large. Add the sun-dried tomatoes first to the dough and place on a greased sheet pan.
You will need between 3-4 cups to spread evenly over the dough. This is the tomato sauce for the pizza. Slice the fresh mozzarella into even slices and place them over the tomatoes. If using shredded mozzarella, distribute the cheese evenly over the tomatoes.
Sprinkle with basil and a pinch of sea salt. Bake at 425℉ for 15 minutes or until the dough is golden brown on the edges and the cheese is melted.
Baking Notes
- I like to use the fresh dough as in this recipe or my recipe for sourdough pizza dough when I have a fed starter available to use. However, to make this pizza even simpler, using store-bought naan works great for individual pizza doughs!
- If you don’t have a stand mixer you can use a large bowl and a wooden spoon to mix the dough. Then knead it by hand on a floured work surface for 2 minutes.
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Easy Sun-Dried Tomato Pizza
a deliciously simple pizza topped with sun-dried tomatoes, fresh basil, and mozzarella cheese
Ingredients
- For the Pizza Dough
- 1 packet of active dry yeast
- 3/4 cup lukewarm water
- 2 1/2 cups of all-purpose flour
- 1 tsp sea salt
- 1 tsp sugar
- 2 tbsp. olive oil
- For the Topping
- 1 log of fresh mozzarella cheese (or you can use 3-4 cups of whole milk shredded mozzarella)
- 3-4 cups of sun-dried tomatoes in olive oil
- 1 handful of fresh basil
- sea salt
Instructions
- Begin by making the dough. In a large mixing bowl combine the water, sugar, and yeast.
- Allow it to sit for 10 minutes. When it is ready it will look a little milky.
- Add the flour, salt, and olive oil. Combine until a dough ball forms. You can use your hands or a stand mixer for this part.
- Mix until combined and then place a dough hook attachment on and knead on low for 2 minutes on a low speed. You can knead on a lightly floured surface if you are not using a stand mixer.
- Cover the dough with plastic wrap and let the dough rise for 1 hour preferably in a warm place. This dough can make 4 individual pizzas or one large pizza.
- To Assemble the Pizza:
- To assemble the pizza. Begin by rolling out the dough. Either with 4 individual pizzas or one large.
- Place the dough on a greased sheet pan.
- Add the sun-dried tomatoes first to the dough. You will need between 3-4 cups to spread evenly over the dough. This is the tomato sauce for the pizza.
- Slice the fresh mozzarella into even slices and place them over the tomatoes. If using shredded mozzarella, distribute the cheese evenly over the tomatoes.
- Sprinkle with basil and a pinch of sea salt.
- Bake at 425℉ for 15 minutes or until the dough is golden on the edges and the cheese is melted.
Notes
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 338Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 2mgSodium: 390mgCarbohydrates: 62gFiber: 9gSugar: 25gProtein: 14g
