Sun-Dried Tomato Pizza

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 37%
  • 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


  • 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


  1. 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.
  2. 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.
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