Sun Dried Tomato And Herb Pizza Recipes

SUN-DRIED TOMATO AND HERB PIZZA

Steps:

• Heat oven to 400° F. Grease 12-inch pizza pan. Unroll dough; place in greased pan. Starting at center, press out dough to edge of pan. Bake 10 to 12 minutes or until crust begins to brown.
• Spread with cream cheese. Top with tomatoes, oregano and basil. Sprinkle with cheeses. Bake an additional 10 to 12 minutes or until cheese is melted and crust is golden brown.

HERB AND SUN DRIED TOMATO PIZZA CRUST

Steps:

• Dissolve yeast in warm water. About 10 minutes.
• Sift together, flour, basil, oregano, granulated garlic and salt. Gradually add 2 cups of flour mixture to yeast mixture, mix to combine. Add sun dried tomato oil, mix to combine. Add in more flour slowly using your hands to gently mix the dough until it is no longer sticky.
• On a flour coated surface, kneed dough until soft, about 5 minutes. Add more flour as needed so the dough doesn't stick to your hands or the board.
• Grease a bowl with 1 teaspoon extra virgin olive oil. Place dough in the bowl, cover tightly with saran wrap. Let rise in a warm, dark place for 40 minutes - 1 hour or until it has doubled in size. I put mine in a kitchen cabinet.
• Once it has doubled in size, punch the dough to release the air bubbles.
• Preheat oven to 400 degrees.
• On a lightly floured surface, roll out the dough and then using your hands shape into 15 inch pizza pan. Once shaped, brush the dough with 1 tablespoon of extra virgin olive oil.
• Bake the plain pizza dough for 10 minutes. Remove from oven and top with your favorite toppings. Bake for 25-30 minutes or until the crust is golden brown.

SUN-DRIED TOMATO PIZZA

Steps:

• Preheat oven to 450 F.
• Stretch out dough to form a 10-inch pizza crust.
• Brush dough and crust with olive oil.
• Top dough with mozzarella, garlic, sun-dried tomatoes, pine nuts, basil and goat cheese.
• Bake 8 to 10 minutes, until cheese is deep gold in color and crust is brown and crisp.
• Remove pizza from oven, cut into 6 slices and serve.

ARTICHOKE SUN-DRIED TOMATO PIZZA

Steps:

• Mix water with yeast and sugar in a large mixing bowl, set aside for 5 minutes to let it bloom.
• Add the garlic, oil, salt and herbs.
• Add about 1 1/2-2 cups flour, mix well.
• Pour onto a floured board, add remaining flour as needed, knead for about 5 minutes (this dough is really soft).
• Cover with the mixing bowl.
• Let rise about 20-30 minutes or until doubled in bulk.
• Punch dough down, knead on lightly floured board, set aside.
• Coat your pizza pan with olive oil.
• Place the dough in pan, roll out in pan.
• Preheat oven to 425 degrees F.
• Spoon and spread the dough with the sauce.
• Sprinkle with the herbs and seasonings.
• Decorate with the artichokes, olives, onions, black olives,.
• and sundried tomatoes.
• Sprinkle with the cheese.
• Cook until bottom in golden, spray crust with the cooking spray, broil for about 1 minute to melt cheese and make it bubbly.
• Let stand 2 minutes, cut and enjoy.
• FYI, you can also make this pizza with some chopped, drained and defrosted spinach instead of the artichoke hearts and it is just as fantabulous.

LAVASH PIZZA WITH HUMMUS, FETA AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 400 degrees F.
• Brush the lavish bread with the oil and sprinkle with all the spices over it and but in oven for a few minutes but watch so it doesn't burn.
• Remove the lavash and add the topping.
• Place back into the oven to just warm through.
• Meanwhile, place all the hummus ingredients in a food processor and blend until mixed; taste for adjustment.
• Remove the "pizza" and serve along with the hummus.
• Enjoy!

SUN-DRIED TOMATO AND HERB FOCACCIA

Steps:

• Pat dough evenly into greased 9-inch square metal cake pan.
• Cover and let rise for 30 minutes.
• With fingertip, make 12 indents in dough. Brush dough with oil; sprinkle with salt and rosemary or combination of your favourite herbs.
• Press tomatoes into dough.
• Bake in centre of 450°F (230°C) oven until golden brown, about 20 minutes.
• Remove from pan; let cool slightly on rack.
• To serve: cut into 4 strips; cut each in half.
• (Make-ahead: Let stand at room temperature for up to 8 hours; rewarm if desired.).
• Prep time does not include 30 minutes it takes to rise.