Crispy Sun-dried Tomato Pizza (Easy 30-Minute Recipe)

This crispy chewy Sun-dried Tomato Pizza is made with oil-packed tomatoes, fresh mozzarella, and a garlic-infused base, ready in just 30 minutes. The crust puffs up beautifully while the intense, sweet tomatoes blister slightly in the hot oven. I always keep a jar of these flavorful tomatoes in my pantry specifically for this meal.

Why This Classic Works

For years, I drowned my homemade pizzas in heavy tomato sauce. I finally realized that using a simple garlic oil base allows the toppings to actually shine without making the dough soggy.

The intense, concentrated flavor of the sun-dried tomatoes provides all the acidity and sweetness you need. I was surprised at how much better the crust turned out when I stopped overloading the center with moisture.

Sun-dried Tomato Pizza Ingredients

• 1 lb (450g) pizza dough (store-bought or homemade)
• 2 tbsp olive oil (from the sun-dried tomato jar)
• 2 cloves garlic, minced
• 8 oz (225g) fresh mozzarella cheese, sliced
• 1/2 cup sun-dried tomatoes (oil-packed), drained and roughly chopped
• 1/4 cup grated parmesan cheese
• 1/4 cup fresh basil leaves
• 1/4 tsp crushed red pepper flakes (optional)

How To Make Sun-dried Tomato Pizza

1. Preheat the oven: Place a pizza stone or baking sheet in the oven and preheat to 500F (260C) for at least 30 minutes.
2. Stretch the dough: On a lightly floured surface, stretch the pizza dough into a 12-inch circle and transfer it to a piece of parchment paper.
3. Prepare the base: Mix the minced garlic with the olive oil and brush the mixture evenly over the stretched dough.
4. Add the toppings: Distribute the sliced mozzarella evenly, then scatter the chopped sun-dried tomatoes and grated parmesan over the top.
5. Bake the pizza: Carefully slide the pizza with the parchment onto the hot stone and bake for 10 to 12 minutes until the crust is golden and cheese is bubbling.
6. Garnish and serve: Remove from the oven, let it cool for two minutes, then top with fresh basil leaves before slicing.

Recipe Tips

• Use the jarred oil: The oil packed with the tomatoes is incredibly flavorful, so use it as your base sauce instead of plain olive oil.
• Drain well: Pat the tomatoes lightly with a paper towel so excess oil does not pool on top of the cheese during baking.
• High heat is crucial: Baking at 500F ensures a crispy, bakery-style crust rather than a dense, doughy bottom.

What To Serve With Sun-dried Tomato Pizza

A crisp arugula salad tossed with lemon juice and shaved parmesan balances the rich, heavy cheese perfectly. You can also pair this with garlic knots or roasted asparagus for a complete Italian-style dinner.

How To Store

Keep leftover slices in an airtight container in the fridge for up to three days. Reheat them in a dry skillet over medium heat for five minutes to restore the crispy bottom crust.

FAQs

Can I use dry sun-dried tomatoes instead of oil-packed?

Yes, but you need to rehydrate them first. Soak dry tomatoes in hot water for 20 minutes before using so they do not burn in the oven.

Why did my pizza crust get soggy?

Soggy crusts usually happen from using too much wet mozzarella or not preheating the baking surface. Make sure your stone or pan is screaming hot before the pizza goes in.

Can I add chicken or meat?

Absolutely. Cooked, shredded chicken or crumbled Italian sausage make great additions to this flavor profile.

Nutrition

• Calories: 320 kcal
• Total Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 580mg
• Total Carbohydrate: 36g
• Protein: 12g

Sun-dried Tomato Pizza

Recipe by Paula

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Crispy, chewy Sun-dried Tomato Pizza loaded with fresh mozzarella, sweet oil-packed tomatoes, and fresh basil, ready in just 30 minutes. This quick and easy meal is perfect for a cozy weeknight dinner when you want bakery-style results without calling for delivery.

Ingredients

• 1 lb (450g) pizza dough (store-bought or homemade)

• 2 tbsp olive oil (from the sun-dried tomato jar)

• 2 cloves garlic, minced

• 8 oz (225g) fresh mozzarella cheese, sliced

• 1/2 cup sun-dried tomatoes (oil-packed), drained and roughly chopped

• 1/4 cup grated parmesan cheese

• 1/4 cup fresh basil leaves

• 1/4 tsp crushed red pepper flakes (optional)

Directions

• 1. Preheat the oven: Place a pizza stone or baking sheet in the oven and preheat to 500F (260C) for at least 30 minutes.
• 2. Stretch the dough: On a lightly floured surface, stretch the pizza dough into a 12-inch circle and transfer it to a piece of parchment paper.
• 3. Prepare the base: Mix the minced garlic with the olive oil and brush the mixture evenly over the stretched dough.
• 4. Add the toppings: Distribute the sliced mozzarella evenly, then scatter the chopped sun-dried tomatoes and grated parmesan over the top.
• 5. Bake the pizza: Carefully slide the pizza with the parchment onto the hot stone and bake for 10 to 12 minutes until the crust is golden and cheese is bubbling.
• 6. Garnish and serve: Remove from the oven, let it cool for two minutes, then top with fresh basil leaves before slicing.