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Sun-Dried Tomato and Pesto Pizza

Photo: Dominic Perri; Styling: Gerri Williams for James Reps
Prep time 10 mins
Cook time 15 mins
Yield Serves: 4
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."


  • 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

Nutrition Information

  • calories 689
  • fat 31 g
  • satfat 11 g
  • protein 31 g
  • carbohydrate 72 g
  • fiber 4 g
  • cholesterol 46 mg
  • sodium 1342 mg

How to Make It

  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.