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Pesto Pizza with Sun-Dried Tomato and Asiago Cheese
A Platter Talk Exclusive
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
rest
5
minutes
mins
Total Time
30
minutes
mins
Course:
Pizza
Cuisine:
Italian
Servings:
8
servings
Calories:
89
kcal
Author:
Dan from Platter Talk
Ingredients
1
fresh
pre-made pizza dough (or make your own cruse with our easy recipe.)
1
cup
pesto
1
handful sun-dried tomatoes
coarse chop
1/2
cup
Asiago cheese
thin shave
Instructions
Preheat oven to 500 degrees F.
Heat pizza stone in oven.
(If using metal pizza pan, reduce oven to 425 degrees F.)
Roll dough out on lightly floured piece of parchment paper.
Use tablespoon to spread 3/4 cup of pesto on rolled out dough, reserve remaining pesto for when pizza come out of oven.
Evenly distribute remaining ingredients, first sun-dried tomatoes, then cheese.
Remove hot stone from oven and slide parchment paper (with pizza) on the stone.
Place pizza in oven.
Reduce heat by 50 degrees after 10 minutes.
Bake another 8-10 minutes until crust is done.
Allow pizza to set for 5 minutes, then spread remaining pesto on pizza.
Serve immediately or slice and serve as a room temperature appetizer.
Nutrition
Calories:
89
kcal
|
Carbohydrates:
8
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Cholesterol:
7
mg
|
Sodium:
399
mg
|
Potassium:
194
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
297
IU
|
Vitamin C:
3
mg
|
Calcium:
110
mg
|
Iron:
1
mg