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Sundried Tomato and Arugula Pesto Pizza

Unique Sundried Tomato and Arugula Pesto Pizza Recipe

Discover the Flavors of Sundried Tomato and Arugula Pesto Pizza

Dive into a culinary adventure with our Sundried Tomato and Arugula Pesto Pizza, a masterpiece designed for the enthusiastic food lover seeking a novel pizza experience. This recipe stands out for its harmony of flavors and textures, making every bite a delightful surprise. Imagine the tangy sweetness of sundried tomatoes paired with the peppery notes of arugula pesto, all coming together on a crispy crust.

Why Try This Unique Pizza?

This pizza is not just a dish; it's a journey through tastes. It combines the intensity of sundried tomatoes with homemade arugula pesto, offering a fresh and zesty flavor profile unlike any other. It's perfect for those looking to explore new culinary territories.

Perfect for Any Occasion

Whether you're hosting a dinner party, looking for a new family meal idea, or just craving something different, this pizza guarantees satisfaction. Its elegant yet simple composition makes it a versatile choice for any gathering. Get ready to impress your guests or family with this unique culinary creation.

Ingredients

  • 1 pizza dough (homemade or store-bought)
  • 1/2 cup sundried tomatoes, chopped
  • 2 cups fresh arugula
  • 1/2 cup pine nuts
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste
  • 1 cup shredded mozzarella cheese

Мethod of preparation

Begin by preheating your oven to 475°F (245°C). Roll out your pizza dough on a floured surface to your desired thickness. Place it on a pizza stone or a greased baking sheet. Bake for about 5 minutes, or until it's slightly firm.

While the dough pre-bakes, prepare the arugula pesto. In a food processor, combine the arugula, pine nuts, Parmesan, garlic, and olive oil. Season with salt and pepper. Blend until smooth.

Spread the arugula pesto evenly over the pre-baked pizza crust. Sprinkle the chopped sundried tomatoes over the pesto, then top with shredded mozzarella cheese.

Return the pizza to the oven and bake for another 10-12 minutes, or until the cheese is bubbly and golden, and the crust is crisp.

Let the pizza cool for a few minutes before slicing. Serve hot, and enjoy the vibrant flavors of your Sundried Tomato and Arugula Pesto Pizza.

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