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5 from 4 votes

Sun-Dried Tomato and Olive Pesto Pizza with Salami + Roasted Red Peppers.

So this sun-dried tomato and olive pesto pizza is another one of those "grab everything in the fridge and call it dinner" pizzas. This particular pizza turned out to be exceptionally good, so I made it again the next day (we've been eating a lot of pizza!). Good news is, I still have way too many people to feed...oh but wait, none of these people seem to want leftovers?
Prep Time15 minutes
Cook Time25 minutes
Rest1 hour 40 minutes
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 1324kcal

Ingredients

Pizza Dough

Toppings

  • 1 ounce jar oil packed sun-dried tomatoes oil reserved, 8
  • 3/4 cup fresh basil
  • 1 clove garlic grated
  • 1/2 cup parmesan cheese grated
  • 1/2 cup kalamata olives sliced
  • pepper to taste
  • 8 ounces mozzarella cheese shredded
  • 4 ounces sharp cheddar cheese shredded
  • 4-8 ounces blue cheese crumbled
  • 1 ounce jar roasted red peppers sliced*, 6
  • 4 ounces thinly sliced salami
  • 2 tablespoons pine nuts toasted
  • fresh sage for topping
  • crushed red pepper for topping
  • balsamic reduction for drizzling (optional)*

Instructions

Pizza Dough

  • In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the flour and olive oil stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment. Next, rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.

To Assemble

  • About 10 minutes before the dough is done rising, start assembling the pizza. Preheat the oven to 425 degrees F.*
  • In the bowl of a food processor or blender, add the sun-dried tomatoes + 2 tablespoons of the oil left in the jar, basil, garlic and parmesan. Puree until chunky smooth. Either stir in the sliced olives or puree them into the pesto. Season with pepper.
  • Once the pizza dough is ready, lightly flour a counter. Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizza on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. Spread the pesto over the dough, using as much or as little as you'd like. Add the mozzarella cheese and cheddar cheese. Evenly spread the roasted red peppers and salami over the cheese. Sprinkle with crumbled blue cheese. Add a handful of sage leaves.
  • Bake the pizza for 25-30 minutes or until the cheese is all melty and gooey. Remove from the oven and top with crushed red pepper and pine nuts. EAT while melty and delicious!

Notes

*To roast your own red peppers you can either broil the pepper in the oven or place it directly on a gas top burner and char all sides of the pepper. Once all sides are charred remove the pepper from the broiler or stove top and place in a bowl and cover. Allow to sit for 5 minutes and remove and peel the charred parts away. Slice and use. **Balsamic glaze can be purchased in the Italian aisle of most grocery stores, or you can also make it yourself by simply reducing 1 cup of balsamic vinegar with a spoonful of brown sugar until thick and syrupy. ***Feel free to cook this pizza whichever way you please. Sometimes I use a baking stone and cook the pizza at 500 degrees F. for about 15 minutes. Or sometimes I use a cast iron skillet like I did [here | https://www.halfbakedharvest.com/green-olive-pesto-pizza-with-roasted-red-peppers-and-feta-stuffed-crust/].

Nutrition

Calories: 1324kcal | Carbohydrates: 49g | Protein: 44g | Fat: 54g | Saturated Fat: 25g | Cholesterol: 126mg | Sodium: 1567mg | Potassium: 519mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1460IU | Vitamin C: 11.6mg | Calcium: 830mg | Iron: 4.2mg