Sun-Dried Tomato and Olive Pesto Pizza
Ingredients
Pizza Dough
-
1½
cups
flour
-
½
cup
warm water
-
1½
teaspoons
active dry yeast
-
1
tablespoon
honey
-
¼
teaspoon
salt
-
1
tablespoon
olive oil
Toppings
-
1
ounce
jar of oil packed sun-dried tomatoes
-
¾
cup
fresh basil
-
1
clove
garlic
-
½
cup
parmesan cheese
-
½
cup
kalamata olives
-
to taste
pepper
-
8
ounces
mozzarella cheese
-
4
ounces
sharp cheddar cheese
-
4-8
ounces
blue cheese
-
1
ounce
jar of roasted red peppers
-
4
ounces
thinly sliced salami
-
2
tablespoons
pine nuts
-
fresh
sage for topping
-
crushed
red pepper for topping
-
to drizzle
balsamic reduction
Instructions
- Combine warm water, yeast, and honey in a bowl and let sit until foamy.
- Mix in flour and olive oil until the dough comes together, then knead until smooth.
- Place the dough in an oiled bowl, cover, and let rise in a warm place for about 1½ hours.
- Preheat the oven to 425°F about 10 minutes before the dough is ready.
- In a food processor, blend sun-dried tomatoes, reserved oil, basil, garlic, and parmesan until chunky smooth.
- Roll out the dough on a floured surface and place it on a greased baking sheet.
- Spread the pesto over the dough, then layer mozzarella, cheddar, roasted red peppers, salami, and blue cheese.
- Bake for 25-30 minutes until the cheese is melted and bubbly.
- Top with crushed red pepper and toasted pine nuts before serving.
Nutrition Facts (estimated)
Servings
4
Calories
1324
Total fat
80g
Total carbohydrates
100g
Total protein
60g
Sodium
1500mg
Cholesterol
50mg
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