Sun Dried Tomato Pizzettes Recipes
25 WAYS TO COOK WITH SUN-DRIED TOMATOES
These recipes with sun-dried tomatoes are as good as it gets! From chicken to pasta to pizza, these tasty tomatoes add so much flavor to any meal.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a sun-dried tomato dish in 30 minutes or less!
Nutrition Facts :
VEGAN SUN-DRIED TOMATO SAUCE (FOR PIZZA OR PASTA)
This is a recipe I whipped together today to use on pizza, as I'd forgotton to buy fresh tomatoes at the market. My partner and I both loved it!
Provided by merron-iru kami
Categories Sauces
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Place first three ingredients into food processor and "chop" roughly. Set aside.
- Boil tomatoes in water (or broth) in a shallow pan.
- When tomatoes have softened, add them and any remaining liquid to the food processor and puree.
- Add remaining 5 ingredients to tomato puree and stir.
- Pour garlic-onion mixture into processor with tomato and puree to desired consistancy. This makes a thick, rich and slightly spicy sauce!
Nutrition Facts : Calories 153.6, Fat 13.8, SaturatedFat 1.9, Sodium 336.4, Carbohydrate 7.5, Fiber 1.4, Sugar 3.8, Protein 1.7
SUN DRIED TOMATO PIZZETTES
Steps:
- Sprinkle yeast on top of water in a large mixing bowl, and stir gently until dissolved. Allow to proof until slightly foamy and aromatic to ensure yeast is alive, about 5 minutes. Add oil, most of the flour, and salt, and mix until incorporated. Turn mixture, which will be slightly wet, out onto a floured surface. Knead several turns by hand, until smooth and elastic, adding more flour as needed, about 8-10 minutes. Shape dough into a ball, place into a bowl, and cover. Let dough rise at room temperature until doubled, about 60-75 minutes, or in refrigerator overnight. Punch dough down gently to deflate and cut dough in half. Preheat oven to 450-degrees. Portion the dough into golf ball size balls. Either roll the dough out on a floured surface or use your hands to gently stretch the dough out into a 3-6" circle. Place the dough onto a parchment lined baking sheet. Spread a small amount of the olive tapenade on the bottom. Top with sun dried tomatos, cheese and pine nuts. (Topping combinations can be made to your preference) Bake until golden brown and crips, about 15-20 minutes.
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