Sun-Dried Tomato Pizza
This delicious sun-dried tomato pizza gets its intense, robust flavor from sun-dried tomatoes!
Ingredients
- ¼ cup Sun-Dried Tomatoes Drained and chopped
- ¼ cup Marinated Artichoke Hearts Drained and chopped (optional)
- 1 Pizza Dough Ball Homemade or store-bought. I used our Gluten-Free Buckwheat Pizza Crust, but a traditional pizza dough will work as well.
- ¾ cup Pizza Sauce Homemade or store-bought (about 2 oz), I used our Slow Cooked Tomato Sauce.
- ¼ cup Bell Pepper Diced (optional)
- ¾ cup Mozzerella Shredded (about 2 oz)
Instructions
- Drain the sun-dried tomatoes (and marinated artichokes, if using). I like draining them in a colander, then laying them on a paper towel to catch any excess moisture and oil.
- Make your pizza crust or prepare your store-bought crust according to label instructions.
- Cover a 9" pizza pan with a piece of parchment paper, or alternatively, you can use a little bit of olive oil. I don't have a 9" pizza pan, so I used a 12". This worked fine for the gluten-free buckwheat pizza crust, but if you are using traditional dough, make sure you have the correct size pizza pan. If you only have 12", you can still use it, just make sure your dough ball is large enough and increase your toppings slightly.
- Once your pan and dough ball are ready, place your dough on the pizza pan.
- Add the sauce.
- Add your sun-dried tomatoes and other toppings (if using).
- Topped it with mozzerella cheese.
- Bake accorindg to dough instructions.
Notes
The nutrition values are for a 9" gluten-free pizza crust and the ingredients listed. If using a 12" pizza crust and additional toppings, the values will increase.
Nutrition
Calories: 435kcalCarbohydrates: 32gProtein: 26gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 66mgSodium: 1625mgPotassium: 1631mgFiber: 8gSugar: 20gVitamin A: 3270IUVitamin C: 82mgCalcium: 493mgIron: 5mg
Tried this recipe?Let us know how it was!