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Pizza ai Pomodori Secchi with sun-dried tomatoes and cheese
Savoury pizza highlighting rich sun-dried tomatoes paired with creamy mozzarella.

Pizza ai Pomodori Secchi (Sun-Dried Tomato Pizza)

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Sun-dried tomatoes capture the taste of sunshine. In the south, excess tomatoes are dried in the sun, concentrating the flavour into an 'umami-bomb'. This pizza doesn't require many toppings because the intensity of the dried tomato dominates the palate.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 710 kcal kcal
🌍 Cuisine Italian (Southern Italy)

Ingredients

Equipment Needed

  • Knife
  • Chopping board

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Roll out the dough. If you like intense flavours, brush thinly with the spicy oil from the sun-dried tomatoes.

Tip: This adds extra flavour to the dough.
2 ✓

Cut the sun-dried tomatoes into strips and slice the garlic. Scatter over the dough.

Tip: Cut the garlic thinly so it roasts but doesn't burn to bitterness.
3 ✓

Sprinkle with Parmesan, then cover with Mozzarella.

Tip: The cheese forms a protective layer over the easily scorched sun-dried tomatoes.
4 ✓

Bake at 220°C for 12-15 minutes.

Tip: Golden brown cheese indicates it is ready.
5 ✓

Serve with fresh basil.

Tip: The sweet-peppery taste of basil matches the tomato acidity well.

Recipe FAQ

The sun-dried tomato stayed hard on the pizza. What did I do wrong?
If you used dry (bagged) sun-dried tomatoes, they need to be rehydrated (softened) in hot water beforehand. The version preserved in oil can be used immediately.

Ingredients

  • 300 g Pizza dough
  • 100 g Sun-dried tomatoes in oil (drained)
  • 200 g Mozzarella cheese
  • 50 g Parmesan cheese
  • 2 tbsp Olive oil (the tomato oil is good too)
  • 1 leaves Fresh basil
  • 2 cloves Garlic
  • 1 pinch Salt
  • 1 pinch Black pepper