Sun-Dried Tomato Pizza

Oxmoor House
4 servings (serving size: 1 wedge)


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12 sun-dried tomatoes (packed without oil)
3/4 cup boiling water
3 garlic cloves
1/2 cup coarsely chopped fresh basil or parsley
1/8 teaspoon pepper
1 (10-ounce) thin-crust Italian bread shell (such as Boboli)
3/4 cup 1/3-less-fat cream cheese, softened
3 tablespoons grated fresh Parmesan cheese


Preheat oven to 450°.

Combine tomatoes and boiling water; let stand 10 minutes. Drain. With food processor running, drop garlic through food chute; process 3 seconds. Add basil and pepper; process until minced. Add tomatoes, 1 at a time, through food chute; process until minced.

Place bread shell on an ungreased baking sheet. Spread cream cheese over shell. Spoon tomato mixture over cream cheese, covering cheese completely. Bake at 450° for 5 minutes; sprinkle with Parmesan cheese. Bake 3 additional minutes or until cheese melts. Cut into 4 wedges.

Tip: An unopened package of sun-dried tomatoes can be stored in the pantry up to one year; an opened package will keep for three months.

Created date

April 2008

Nutritional Information

Calories 310
Caloriesfromfat 0.0 %
Fat 12.7 g
Satfat 6.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 15.4 g
Carbohydrate 34.6 g
Fiber 1.3 g
Cholesterol 34 mg
Iron 0.0 mg
Sodium 745 mg
Calcium 0.0 mg