Sun-Dried Tomato Pizza

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 0.0%
  • Fat: 12.7g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 15.4g
  • Carbohydrate: 34.6g
  • Fiber: 1.3g
  • Cholesterol: 34mg
  • Iron: 0.0mg
  • Sodium: 745mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 450°.
  2. 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.
  3. 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.
  4. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sun-Dried Tomato Pizza Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy