Can you use sun-dried tomato pesto on pizza?

Absolutely! Sun-dried tomato pesto adds a deep, rich flavor to pizza, acting as a perfect alternative to traditional tomato sauce.

How do you use sun-dried tomato pesto?

You can spread it as a base sauce , mix it into pasta, drizzle over roasted veggies, or even use it as a dip for crusty bread.

Do you put pesto on a pizza before or after cooking?

Pesto is typically added before baking to infuse the crust with flavor. However, if you prefer a fresher taste, drizzle some extra pesto on after baking.

How to use sun-dried tomatoes in pizza?

Sun-dried tomatoes can be chopped and sprinkled over the pizza before baking or blended into a pesto for a bold, tangy sauce.

Garden Pizza With Sun-Dried Tomato Pesto

Description

This Garden Pizza With Sun-Dried Tomato Pesto is a delightful combination of fresh vegetables, creamy mozzarella, and bold sun-dried tomato pesto on a crispy crust. It’s a simple yet flavorful dish that’s perfect for any occasion, whether it’s a family dinner or a casual gathering with friends.

Ingredients

Scale

Pizza Crust:

1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust

Sauce:

½ cup sun-dried tomato pesto (from a jar)

Toppings:

1 medium zucchini, thinly sliced
½ cup halved grape tomatoes
8 oz fresh mozzarella cheese, cut into ¼-inch slices
2 tablespoons fresh basil leaves
Freshly cracked black pepper

Instructions

at the oven to 400°F.
Prepare the baking sheet by lightly greasing it to prevent sticking.
Roll out the pizza dough onto the sheet, pressing it into a thin, even layer.
Pre-bake the crust for 8 minutes to ensure a crispy base.
Spread the sun-dried tomato pesto evenly over the partially baked crust.
Layer on the toppings – add sliced zucchini, halved grape tomatoes, and fresh mozzarella slices.
Bake for another 10-12 minutes until the cheese melts and the crust turns golden brown.
Remove from the oven and garnish with fresh basil and cracked black pepper.
Let the pizza cool for 5 minutes before slicing and serving.

Notes

For extra flavor, add sliced mushrooms or bell peppers.
To make it gluten-free, use a gluten-free pizza crust.
For a crispy crust, bake directly on a pizza stone.
Want a little heat? Sprinkle some crushed red pepper flakes before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Lunch
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: Serves 6
Calories: ~290
Sugar: ~3g
Sodium: ~450mg
Fat: ~12g
Saturated Fat: ~6g
Unsaturated Fat: ~4g
Trans Fat: ~0g
Carbohydrates: ~32g
Fiber: ~2g
Protein: ~11g
Cholesterol: ~25mg

Keywords: Garden pizza, sun-dried tomato pesto pizza, homemade veggie pizza, vegetarian pizza, Italian-style pizza, basil pesto pizza