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Mushroom & Sun-Dried Tomato Pizza

Mushroom & Sun-Dried Tomato Pizza recipe image
This Mushroom & Sun-Dried Tomato Pizza is a rustic, earthy delight that brings the flavors of Italy to your kitchen. The combination of savory sliced mushrooms and tangy, rehydrated sun-dried tomatoes creates a rich, umami-packed sauce that stands out from typical tomato bases. Topped with fresh basil and melted cheese, it offers a perfect balance of textures&# 226;ÂÂcrispy crust, tender vegetables, and gooey cheese. ItâÂÂs an excellent choice for a quick weeknight dinner or a casual weekend gathering. The recipe uses simple, accessible ingredients to create a sophisticated meal that feels homemade and comforting. Perfect for pizza lovers who enjoy a slightly more robust and herbal flavor profile than standard pepperoni or cheese pizzas.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 52.9
Dietary: Gluten-free, Vegetarian
Description
This Mushroom & Sun-Dried Tomato Pizza is a rustic, earthy delight that brings the flavors of Italy to your kitchen. The combination of savory sliced mushrooms and tangy, rehydrated sun-dried tomatoes creates a rich, umami-packed sauce that stands out from typical tomato bases. Topped with fresh basil and melted cheese, it offers a perfect balance of textures&# 226;ÂÂcrispy crust, tender vegetables, and gooey cheese. ItâÂÂs an excellent choice for a quick weeknight dinner or a casual weekend gathering. The recipe uses simple, accessible ingredients to create a sophisticated meal that feels homemade and comforting. Perfect for pizza lovers who enjoy a slightly more robust and herbal flavor profile than standard pepperoni or cheese pizzas.
Ingredients
  • 1 1/2 ounce Sun-dried tomatoes cut in
  • 1/4 inch Slices
  • 1 can (14.5 oz) Diced tomatoes
  • 2 cup Sliced mushrooms
  • 2 tablespoon Fresh basil, chopped or 1/2
Directions
  1. 1
    Combine sun-dried tomatoes and 1/2 cup water in a saucepan; set aside for 15 minutes to rehydrate.
  2. 2
    Add canned diced tomatoes to the saucepan and bring to a boil.
  3. 3
    Reduce heat and simmer for 15 minutes to meld the flavors.
  4. 4
    Add sliced mushrooms, zucchini slices, garlic, salt, and Tabasco sauce; cook until liquid has evaporated, stirring often.
  5. 5
    Press refrigerated pizza dough onto a greased 12-inch pizza pan.
  6. 6
    Spread the tomato and mushroom mixture evenly over the dough.
  7. 7
    Arrange remaining zucchini slices on top if desired.
  8. 8
    Sprinkle with shredded mozzarella and grated parmesan cheese.
  9. 9
    Bake at 425 degrees F (218ðC) for 12 to 15 minutes or until crust is golden brown.
  10. 10
    Garnish with fresh chopped basil before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 52.9kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 13.2mg1%
Total Carbohydrate 9.5g4%
Dietary Fiber 3.0g12%
Sugars 6.0g
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe included Tabasco Garlic Pepper Sauce and salt; adjust spice levels to your preference.

If using sun-dried tomatoes packed in oil, you may not need to rehydrate them with water; simply chop them and use as is, potentially reducing the cooking time for the sauce slightly.

Ensure the pizza pan is well-greased to prevent the dough from sticking.

For a crispier crust, you can pre-bake the dough for 5 minutes before adding the toppings.

Leftover pizza sauce can be stored in the refrigerator for up to 3 days or frozen for later use.

Keywords: pizza, mushroom, sun-dried tomato, italian, basil, zucchini, mozzarella, parmesan, homemade sauce, dinner, vegetarian, baking, savory, crust, quick meal, family dinner, garlic, herbs, vegetarian pizza, easy recipe, comfort food
Read it online: https://www.chefs-mate.com/recipe/mushroom-sun-dried-tomato-pizza/