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pizza topped with pesto, cheese and prosciutto
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5 from 3 votes

Sun-Dried Tomato Pizza

A simple, homemade Sun Dried Tomato Pizza that uses sun dried tomato pesto in place of pizza sauce, and is topped with prosciutto, tomatoes and goat cheese, and ready in under 30 minutes! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner
Cuisine: Italian
Keyword: pesto pizza, pizza, sun-dried tomato pesto
Servings: 8 slices
Calories: 170kcal
Author: Erin

Ingredients

  • 1 package pizza dough I used Whole Foods pizza dough
  • 1/2 cup sun dried tomato pesto
  • 1/2 teaspoon dried basil
  • 3/4 teaspoon red pepper flakes
  • 1/2 cup grape tomatoes halved
  • 5 sun dried tomatoes chopped
  • 1 ball burrata cheese optional
  • 2 tablespoon goat cheese
  • 2 slices prosciutto
  • 2 cups spinach
  • Pinch salt and pepper

Instructions

  • Preheat oven to 425°.
  • If you haven't already, prepare the sun-dried tomato pesto and set aside.
  • Flour a baking mat and roll out dough; transfer dough to a large baking sheet.
  • Brush dough with the pesto and then top it with basil, red pepper and tomatoes.
  • Place pizza in the oven for 8 minutes.
  • Remove pizza and then add goat cheese, prosciutto, burrata, and spinach and place pizza back in the oven for 7-10 minutes or until the crust has browned a bit.
  • Remove from oven, slice and enjoy!

Notes

Storage: store pizza in an air-tight container in the refrigerator for up to 3 days, though pizza is best served fresh. 
Reheating: To reheat pizza, place it on a baking sheet and heat at 400° until warm. 
Substitutions: can omit the prosciutto if you want to keep this meatless, can omit the burrata cheese and just double up on the goat cheese, can use ANY kind of greens on top (arugula would be delicious!)

Nutrition

Calories: 170kcal | Carbohydrates: 27g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 535mg | Potassium: 107mg | Fiber: 2g | Sugar: 5g | Vitamin A: 983IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 2mg