Sun-Dried Tomato Pizza – a delicious recipe with tomatoes, boiling water, garlic, fresh basil, pepper, thin-crust Italian bread shell. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 450u00b0.
2
Combine tomatoes and boiling water; let stand 10 minutes. Drain. With food processor running, drop garlic through food chute; process 3 seconds. Add basil and pepper; process until minced. Add tomatoes, 1 at a time, through food chute; process until minced.
3
Place bread shell on an ungreased baking sheet. Spread cream cheese over shell. Spoon tomato mixture over cream cheese, covering cheese completely. Bake at 450u00b0 for 5 minutes; sprinkle with Parmesan cheese. Bake 3 additional minutes or until cheese melts. Cut into 4 wedges.
4
Tip: An unopened package of sun-dried tomatoes can be stored in the pantry up to one year; an opened package will keep for three months.
777
kcal
Calories
64
g
Fat
41
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 sun-dried tomatoes (packed without oil), 3/4 cup boiling water, 3 garlic cloves, 1/2 cup coarsely chopped fresh basil or parsley, and more.
Yes, Sun-Dried Tomato Pizza falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
