Super Tomato Pizza

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Dinner, Main Course American/Italian
By Kelly Djalali Serves: 2-4
Prep Time: 15 Minutes Cooking Time: 10-15 Minutes Total Time: ~30 Minutes

Tomatoes two ways: Super Tomato Pizza is like Pizza Margherita but with more concentrated, tangy tomato flavor and a richer, creamier finish.


  • Sun Dried Tomato Pesto
  • 2 7-to-8-oz. Jars of Julienned Sun Dried Tomatoes in Oil
  • 1/4 cup Ground Parmesan Cheese
  • 1/4 cup Pine Nuts
  • Olive Oil
  • Super Tomato Pizza
  • 1 Prepared Pizza Dough
  • Sun Dried Tomato Pesto
  • 1.5 cups Grated Mozzarella Cheese
  • ~1-1.5 cups Halved or Quartered Cherry Tomatoes
  • 1 Ball of Burrata
  • Fresh Basil Leaves


Sun Dried Tomato Pesto


Pour the entire jar contents of the sun dried tomatoes into the bowl of a food processor. To that, add 1/4 cup of pine nuts and 1/4 cup of ground Parmesan cheese.


Process the sun dried tomatoes, cheese and pine nuts until the mixture resembles a thick paste. Then drizzle in olive oil with the processor running until a smoother, looser consistency is reached. Transfer the sun dried tomato pesto to a jar or airtight container.

Super Tomato Pizza


Preheat the oven to 450 degrees F.


Roll, spin, or stretch your dough out to about a 12-inch round. Use a flat bottomed spoon or a silicone spatula to carefully spread a layer of the sun dried tomato pesto on the dough, leaving a 1/2-inch border for the crust.


Cover the sun dried tomato pesto with grated mozzarella and top with the halved or quartered cherry tomatoes.


Bake the pizza for 10-15 minutes, until the crust is puffed and golden and the cheese is melted and bubbly.


Use a few paper towels and gently blot the top of the pizza to get rid of the excess oil.


Break the burrata up into several pieces, letting the cream inside drip onto the pizza. Distribute the burrata pieces evenly around the top of the pizza.


Top the pizza with as many fresh basil leaves as you like.