Pesto & Sun-Dried Tomato Pizza with Asaiago Cheese.
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5 from 3 votes

Pesto Pizza with Sun-Dried Tomato and Asiago Cheese

A Platter Talk Exclusive
Course: Pizza
Cuisine: Italian
Author: Dan from Platter Talk


  • 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


  • 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.