Sonoma Dried Tomato Pizza
Transform your homemade pizza nights with the vibrant flavors of this Sonoma Dried Tomato Pizza—a gourmet twist on a classic favorite. Featuring a perfectly crisp homemade crust, this pizza is layered with the rich, tangy sweetness of sun-dried tomatoes and topped with two luxurious cheeses: creamy goat cheese and fresh mozzarella. Thin slices of red onion add a subtle crunch, while a garnish of fresh basil leaves infuses each slice with aromatic freshness. For an extra burst of flavor, finish with a drizzle of balsamic glaze. Ready in just 40 minutes of active time, this artisan-style pizza combines rustic charm with sophisticated flavor, making it an ideal centerpiece for your next dinner party or a cozy weekend meal. Perfect for pizza lovers looking to elevate their experience with bold ingredients and California-inspired flair!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 teaspoons Granulated sugar
- 1 teaspoons Salt
- 1 cups Warm water
- 2 tablespoons Olive oil
- 1 cup Sun-dried tomatoes (packed in oil, drained)
- 8 oz Fresh mozzarella cheese
- 4 oz Goat cheese
- 0.5 cups Red onion, thinly sliced
- 0.25 cups Fresh basil leaves
- 2 tablespoons Balsamic glaze (optional)
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
Gradually add the warm water and olive oil to the dry ingredients while mixing until a soft dough forms.
Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 475°F (245°C) and place a baking stone or sheet inside to heat.
Punch down the risen dough and roll it out into a 12-inch circle on a floured surface.
Transfer the dough to a sheet of parchment paper for easy handling.
Spread the sun-dried tomatoes evenly over the dough as the base layer.
Tear the fresh mozzarella into small chunks and scatter them over the pizza.
Dot the pizza with pieces of goat cheese for added creaminess.
Add thin slices of red onion evenly across the top.
Carefully transfer the parchment paper with the assembled pizza onto the preheated stone or baking sheet.
Bake for 15-18 minutes, or until the crust is golden and the cheeses are bubbly and slightly browned.
Remove the pizza from the oven and sprinkle with fresh basil leaves.
Drizzle with balsamic glaze if desired, slice, and serve immediately.
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1131 mg | 49% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 10.8 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 864 mg | 18% | |
*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.
