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.

Why I Love This Pizza

Well, I have said it about a dozen or more times and it is just as true as the first time I mentioned this. My kitchen gets HOT in the summer months! Our home is old and has defined rooms where the off-put of the heat from the gas stove gets trapped within the walls of our kitchen. It can be downright sweltering. Which is not the most welcoming place to cook.

Just the thought of standing over a hot stove with the temps so high makes me want to give up on cooking altogether during those times. My game plan each year is to find simple but delicious dishes to serve up. Because I can only serve cold sandwiches and salads so many times. We still want a home-cooked meal. But I can do without the sauna stem beforehand.

I love this pizza for its simplicity and amazing flavor. The kids in my family request this each time they come over and it feels like a signature dish of mine for its popularity.

This pizza I can throw this on a baking sheet, and it takes just a few minutes to be ready to eat. I have even cooked this pizza with great success on the bbq. Just make sure you do this. You don’t use a baking sheet you like. Otherwise, you might find burn marks that are impossible to scrub out.

In a pinch, this pizza can also be made using store-bought naan bread in place of homemade dough. Or if you have a fed starter and would like to use a sourdough recipe. Be sure to check out this recipe for Sourdough Pizza Crust.

What You Will Need To Make It

For The Dough

1 packet active dry yeast

2 1/2 cups all-purpose flour

2 tbsp olive oil

3/4 cup water

1 tsp sugar

1 tsp sea salt

For The Pizza

3-4 cups of sun-dried tomatoes in olive oil

hand of fresh basil

1 log of fresh mozzarella (or you can use 3-4 cups of whole milk regular mozzarella)

sea salt

Directions

For The Dough

Begin by making the dough. In a 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 dough hook for this part.

Mix until just combined. The dough does not have to be long kneaded since we are using active dry yeast. Place the dough ball onto a floured surface and allow it to rest for a few minutes before using. 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.

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.

Cooking 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!
• I prefer to use fresh mozzarella versus the whole milk shredded kind however both work and are delicious on this pizza.
• Be sure to use dry active yeast for the pizza dough recipe.
• I use unbleached organic all-purpose flour for this recipe.

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Baking Sheet Set of 2

Olive Oil Dispenser

Pizza Cutter

Linen Apron

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!

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