Sun-Dried Tomato Pizza

Recipe from

Oxmoor House

Recipe Time

Prep: 21 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 310
Caloriesfromfat 37 %
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


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


Combine tomatoes and boiling water; let stand 10 minutes. Drain. Position knife blade in food processor bowl. Drop garlic through food chute with processor running; process 3 seconds. Add basil, parsley, and pepper; process until herb mixture is minced. Add tomatoes, one at a time, through food chute; process until minced.

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