Sundried Tomato Pesto Pizza

An Italian classic, bringing in the rustic flavours of sundried tomatoes and black olives.

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Yields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

 pizza dough
 ½ tsp fresh basil, chopped
 ½ package Sardo Pitted Black Olives, sliced or whole
 goat cheese, crumbled (quantity based on preference)

1

Preheat oven to 400°F (205°C).

2

Roll and distribute dough on a floured surface, and transfer to a baking sheet.

3

Use a knife or brush to spread pesto across dough surface. Top with sundried tomatoes.

4

Place on medium rack and bake in the oven for 10 minutes.

5

Remove pizza from oven and top with olives, basil, and goat cheese. Place in oven and bake for an additional 3-5 minutes or until crust has browned. Slice and serve.

Tip: can be served as an appetizer or entrée, depending on how much you make.

Ingredients

 pizza dough
 ½ tsp fresh basil, chopped
 ½ package Sardo Pitted Black Olives, sliced or whole
 goat cheese, crumbled (quantity based on preference)

Directions

1

Preheat oven to 400°F (205°C).

2

Roll and distribute dough on a floured surface, and transfer to a baking sheet.

3

Use a knife or brush to spread pesto across dough surface. Top with sundried tomatoes.

4

Place on medium rack and bake in the oven for 10 minutes.

5

Remove pizza from oven and top with olives, basil, and goat cheese. Place in oven and bake for an additional 3-5 minutes or until crust has browned. Slice and serve.

Sundried Tomato Pesto Pizza