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Pesto & Sun Dried Tomato Pizza

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Ingredients Method

Ingredients
  

For the base:
  • 1 ball of pizza dough store-bought or homemade
  • 1 tablespoon olive oil
  • 1 tablespoon cornmeal or flour for dusting
For the toppings:
  • 1/3 cup pesto sauce basil or arugula pesto
  • 1 cup shredded mozzarella cheese
  • 1/4 cup crumbled feta or goat cheese
  • 1/3 cup sundried tomatoes sliced
  • 1/4 red onion thinly sliced
  • Fresh basil leaves for garnish
  • Optional: a sprinkle of crushed red pepper flakes or black pepper

Method
 

  1. Set your oven to 475°F (245°C) and place a baking sheet or pizza stone inside to heat.
  2. On a floured surface, roll out the dough into a circle or rectangle, depending on your pan. Brush lightly with olive oil.
  3. Spread pesto evenly across the dough, leaving a small edge for the crust.
  4. Sprinkle mozzarella, then add sundried tomatoes, red onion, and crumbled feta.
  5. 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.
  6. 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.