SUN DRIED TOMATO PIZZA RECIPES
SUNDRIED TOMATO AND ONION PIZZA RECIPE | ALLRECIPES
This vegetarian pizza is simple but mouth-wateringly delicious. Any combination of cheese can be substituted, but I recommend using either goat cheese or feta as one of the cheeses. You can use any crust, but I suggests a thin crust.
Provided by Lil' Punkin
Categories World Cuisine European Italian
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Unroll pizza dough onto the prepared baking sheet. Flatten into desired thickness.
- Bake crust in the preheated oven until slightly cooked, 5 minutes.
- Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant and sizzling, 1 to 2 minutes. Add onion; cook and stir until tender, 10 to 15 minutes. Remove from heat; season with salt and black pepper.
- Brush pizza crust with leftover oil and garlic from skillet. Distribute onion, sun-dried tomatoes, goat cheese, and provolone cheese onto pizza crust. Sprinkle with herbes de Provence.
- Bake pizza in the preheated oven until crust is lightly browned and cheese is melted, 10 to 15 minutes.
Nutrition Facts : Calories 442 calories, CarbohydrateContent 29 g, CholesterolContent 45 mg, FatContent 28 g, FiberContent 1.6 g, ProteinContent 18.9 g, SaturatedFatContent 12.8 g, SodiumContent 798.6 mg, SugarContent 6.3 g
SUN-DRIED TOMATO PIZZA RECIPE | MYRECIPES
Provided by MyRecipes
Yield 4 servings (serving size: 1 wedge)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 310 calories, CarbohydrateContent 34.6 g, CholesterolContent 34 mg, FatContent 12.7 g, FiberContent 1.3 g, ProteinContent 15.4 g, SaturatedFatContent 6.2 g, SodiumContent 745 mg
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