Boursin Cheese and Sun Dried Tomato Pizza
Elevate your pizza night with this decadent Boursin Cheese and Sun-Dried Tomato Pizza, a gourmet twist on a classic favorite. Featuring a velvety layer of Garlic & Fine Herbs Boursin cheese as the base, this recipe offers a creamy, herb-infused foundation that pairs beautifully with the bold, tangy flavor of oil-packed sun-dried tomatoes. Topped with fresh mozzarella chunks that melt to perfection and a sprinkle of optional red pepper flakes for a hint of heat, this pizza achieves the ultimate balance of indulgence and freshness. The golden, crisp crust—dusted with cornmeal for that perfect texture—comes alive with a drizzle of garlic-infused olive oil and a finishing touch of fragrant fresh basil. Ready in just 35 minutes and designed to impress, this artisan-style pizza is perfect for dinner parties, date nights, or any time you crave something truly special.
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Recipe Information
Ingredients
- 1 piece (about 12-inch) Pizza dough
- 5 ounces Boursin cheese (Garlic & Fine Herbs)
- 0.5 cup Sun-dried tomatoes (packed in oil)
- 6 ounces Fresh mozzarella cheese
- 0.25 cup Fresh basil leaves
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 0.25 teaspoon Red pepper flakes (optional, for heat)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Cornmeal (for dusting)
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat up.
Dust your work surface with a small amount of flour and roll out the pizza dough into a 12-inch round. Transfer the dough to a sheet of parchment paper lightly dusted with cornmeal.
In a small bowl, mix the olive oil and minced garlic. Brush this mixture over the surface of the pizza dough to create a flavorful base.
Spread the Boursin cheese evenly across the dough, leaving about 1/2 inch of crust around the edges.
Scatter the sun-dried tomatoes over the cheese, ensuring they are evenly distributed.
Tear the fresh mozzarella into small chunks and distribute them evenly across the pizza.
Sprinkle the red pepper flakes (if using), salt, and black pepper over the toppings.
Carefully slide the pizza, still on the parchment paper, onto the hot pizza stone or baking sheet in the oven.
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool for 2-3 minutes. Garnish with fresh basil leaves before slicing and serving.
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.5 g | 167% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 3235 mg | 141% | |
| Total Carbohydrate | 146.5 g | 53% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 22.5 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4036 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
