A quick, flavorful pizza that feels fresh and homemade
This pizza brings together the rich taste of sun-dried tomatoes and the freshness of pesto in a way that feels restaurant-worthy but is easy to make at home. It’s a great weeknight dinner that works with both homemade and store-bought dough.
Ingredients
Method
- Set your oven to 475°F (245°C) and place a baking sheet or pizza stone inside to heat.
- On a floured surface, roll out the dough into a circle or rectangle, depending on your pan. Brush lightly with olive oil.
- Spread pesto evenly across the dough, leaving a small edge for the crust.
- Sprinkle mozzarella, then add sundried tomatoes, red onion, and crumbled feta.
- Transfer the pizza to your hot baking sheet or stone and bake for 10–12 minutes, or until the crust turns golden and the cheese bubbles.
- Remove from the oven and let it cool slightly. Add fresh basil leaves on top and a pinch of pepper or red flakes if you like a little spice. Slice and serve warm.
