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.
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