Sun-Dried Tomato and Pesto Pizza

Sun-Dried Tomato and Pesto Pizza Recipe
Photo: Dominic Perri; Styling: Gerri Williams for James Reps
Christine McKnight, 31, Hoboken, N.J.

"I keep pesto, made from basil we grow, in the freezer, so this reminds me of summer when it's cold outside."


Serves: 4

Cost per Serving:


Recipe from


Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 689
Fat 31 g
Satfat 11 g
Protein 31 g
Carbohydrate 72 g
Fiber 4 g
Cholesterol 46 mg
Sodium 1342 mg


1 pound refrigerated pizza dough, at room temperature
1/2 cup pesto
2 cups shredded mozzarella (about 8 oz.)
1/4 cup grated Parmesan
1/2 cup sun-dried tomatoes (not oil-packed), chopped
1/3 cup pitted kalamata olives, roughly chopped, optional


1. Preheat oven to 450°F. Mist a pizza pan or baking sheet with cooking spray and sprinkle lightly with flour.

2. Place dough on a lightly floured work surface. With a floured rolling pin, roll dough about 1/4-inch thick into a shape that fits your pan. Gently transfer dough to pan.

3. Evenly spread pesto over dough, leaving a 1/2-inch border. Sprinkle with mozzarella, Parmesan, sun-dried tomatoes and olives, if desired.

4. Bake pizza until crust is lightly browned and cheese has melted, 13 to 15 minutes, rotating pan halfway through. Let stand 5 minutes before serving.