Sun-Dried Tomato Pizza

  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 20 mins

Look for fresh pizza dough in the refrigerator section of your supermarket—or buy uncooked dough from your local pizza parlor.


Cooking spray
1 1/2ounces smoke-dried or sun-dried tomatoes
1pound pizza dough
1/4cup jarred pesto
1large portobello mushroom cap, thinly sliced
3/4cup shredded Fontina cheese


  1. Preheat oven to 400F. Lightly spray a large baking sheet with cooking spray.
  2. Place tomatoes in a medium bowl, cover with hot water, and soak 15 minutes. Drain and finely chop.
  3. Press dough into a 12-inch circle in the center of baking sheet. Spread pesto over dough; arrange mushroom slices on top. Dot with tomatoes and sprinkle cheese on top.
  4. Bake until brown and bubbly, about 20 minutes. Let stand at room temperature 10 minutes before slicing.

Recipe by Bruce Weinstein and Mark Scarbrough.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 320
  • Fat 16g
  • Saturated Fat 7g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 6g
  • Cholesterol 30mg
  • Sodium 860mg
  • Potassium 480mg
  • Carbohydrate 29g
  • Fiber 3g
  • Sugars 7g
  • Protein 16g
  • Trans Fat 0
  • Vitamin A 8%
  • Vitamin C 8%
  • Calcium 30%
  • Iron 10%