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Pizza ai Pomodori Secchi with sun-dried tomatoes
Italian pizza with sun-dried tomatoes and mozzarella

Sun-Dried Tomato & Garlic Pizza

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Sun-dried tomatoes capture the taste of sunlight. In the South, surplus tomatoes are dried in the sun, concentrating their flavor into an "umami-bomb." This pizza doesn't need many toppings because the intensity of the dried tomatoes dominates the palate.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 710 kcal
🌍 Cuisine Italian (Southern Italy)

Ingredients

Equipment Needed

  • Knife
  • Cutting board

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Roll out the dough. If you like intense flavors, brush lightly with the seasoned oil from the sun-dried tomato jar.

Tip: This adds extra punch to the crust.
2 ✓

Slice the sun-dried tomatoes into strips and slice the garlic thinly. Scatter over the dough.

Tip: Cut the garlic thin so it roasts without burning and becoming bitter.
3 ✓

Sprinkle with Parmesan, then cover with mozzarella.

Tip: The cheese creates a protective layer over the tomatoes, which burn easily.
4 ✓

Bake at 425°F (220°C) for 12-15 minutes.

Tip: Golden brown cheese indicates it's done.
5 ✓

Serve with fresh basil.

Tip: The sweet-peppery taste of basil pairs well with the acidity of the tomatoes.

Recipe FAQ

The sun-dried tomato stayed hard on the pizza. What went wrong?
If you used dry (bagged) sun-dried tomatoes, they need to be rehydrated (softened) in hot water first. The oil-packed variety is ready to use immediately.

Ingredients

  • 10 oz Pizza Dough
  • 3.5 oz Sun-Dried Tomatoes packed in oil (drained)
  • 7 oz Fresh Mozzarella Cheese
  • 2 oz Parmesan Cheese
  • 2 tbsp Olive Oil (or oil from the tomatoes)
  • 1 sprig Fresh Basil
  • 2 cloves Garlic
  • 1 pinch Salt
  • 1 pinch Pepper