halfbakedharvest5.0
Sun-Dried Tomato and Olive Pesto Pizza with Salami + Roasted Red Peppers.
So this sun-dried tomato and olive pesto pizza is another one of those "grab everything in the fridge and call it dinner" pizzas. This particular pizza turned out to be exceptionally good, so I made it again the next day (we've been eating a lot of pizza!). Good news is, I still have way too many people to feed...oh but wait, none of these people seem to want leftovers?
👥 4 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 15 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●blender
- ●food processor
- ●baking sheet
📝 Preparation Steps
1
Pizza Dough
2
In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about ⏱️ 10 minutes. Add in the flour and olive oil stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment. Next, rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/⏱️ 2 hours.
honey1 tablespoonolive oil1 tablespoon
3
To Assemble
4
About ⏱️ 10 minutes before the dough is done rising, start assembling the pizza. Preheat the oven to 425 degrees F.*
5
In the bowl of a food processor or blender, add the sun-dried tomatoes + 2 tablespoons of the oil left in the jar, basil, garlic and parmesan. Puree until chunky smooth. Either stir in the sliced olives or puree them into the pesto. Season with pepper.
garlic (grated)1 clovepepper (to taste)jar roasted red peppers (sliced*, 6)1 ouncecrushed red pepper (for topping)
6
Once the pizza dough is ready, lightly flour a counter. Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizza on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. Spread the pesto over the dough, using as much or as little as you'd like. Add the mozzarella cheese and cheddar cheese. Evenly spread the roasted red peppers and salami over the cheese. Sprinkle with crumbled blue cheese. Add a handful of sage leaves.
mozzarella cheese (shredded)8 ouncespepper (to taste)jar roasted red peppers (sliced*, 6)1 ouncefresh sage (for topping)
7
Bake the pizza for ⏱️ 25-30 minutes or until the cheese is all melty and gooey. Remove from the oven and top with crushed red pepper and pine nuts. EAT while melty and delicious!
pepper (to taste)crushed red pepper (for topping)pine nuts (toasted)2 tablespoons
Nutrition Facts
calories
1324 kcal
fat Content
54 g
serving Size
1 serving
fiber Content
3 g
sugar Content
5 g
sodium Content
1567 mg
protein Content
44 g
cholesterol Content
126 mg
carbohydrate Content
49 g
saturated Fat Content
25 g
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