Sun-dried Tomato Pizza

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This sun-dried tomato pizza stars gooey mozzarella with soft sun-dried tomatoes, pine nuts and basil. A simple yet amazingly delicious topping!

The recipe uses my super 1-bowl no-knead pizza dough. Easy, peasy.

Top view of a scrumptious sun-dried tomato pizza scattered with basil and pine nuts.

Pizza nights are a big thing in my household, they are really something we all look forward to.  And when it comes to scrumptious toppings, we usually enjoy different combinations, from olives to capricicciosa, from feta to spinach.

Speaking of variety, I’ve rounded up the most popular and delicious pizza toppings here… they are all incredible!

But this particular sun-dried tomato pizza combination has been my favs for a couple years. I always have a jar of sun-dried tomatoes stashed in my pantry, they add wonderful extra flavour to almost any meal. I use them for scrumptious pasta, easy bruschetta, and I throw them in the food processor to make creamy dip and flavour-packed tomato paste.

And they are absolutely amazing on pizza!

The crispy crust topped with creamy mozzarella, scrumptious tomatoes, and scattered with basil and pine nuts is so delicious and sure to please everybody!

And now you know what to make for dinner tonight! : )

List of the ingredients

  • Easy no knead pizza dough (or your fav pizza dough)
  • Fresh or low-moisture mozzarella 
  • Jarred sun-dried tomatoes
  • Extra virgin olive oil
  • Salt & pepper
  • Pine nuts
  • Fresh basil
The ingredients to make this sun dried tomato pizza are arranged over a white background.

How to make sun-dried tomato pizza

(Note: this is a quick description, the full recipe is at the bottom of the page)

  • Let’s start with this easy 1-bowl dough (or your fav dough recipe).
  • When the dough has doubled in size, stretch it into a rectangular shape.
  • Top with mozzarella, sun-dried tomatoes, pine nuts, a few basil leaves, salt and drizzle with extra virgin olive oil.
  • Bake until golden and deliciously crispy. 
  • Scatter again with fresh basil leaves, freshly ground black pepper, slice and serve!

Please note: I would recommend using a conventional oven as a fan-forced oven might burn the delicate sun dried tomato peels.

Top view of a sun-dried tomato pizza over a white background.

Recipe notes

Sun-dried tomato pizza ingredients

Homemade pizza dough: this  no-knead pizza dough is a breeze to whip up and makes a light delicious, crust. However, your favorite homemade or store-bought pizza dough works just fine.

Mozzarella: fresh whole milk mozzarella balls packed in water makes the most delicious pizza topping. But the shredded low moisture option works just fine.

Sun-dried tomatoes: good-quality sun-dried tomatoes packed in olive oil.

Extra virgin olive oil: for extra flavor, I usually add a drizzle of extra virgin olive oil before baking. You can also drizzle some of the oil from the jar of sun dried tomatoes which is usually a flavourful marinade infused with herbs, garlic and sun dried tomato flavor.

Pine nuts: some pine nuts for texture.

Salt and pepper: make sure you add salt and freshly ground black pepper, and taste and adjust the seasoning also after baking if desired. I also love a touch of sea salt flakes just before serving.

A sun-dried tomato pizza cut into slices and scattered with basil leaves.

Important tips!

  • Preheat the oven. The initial heat from the hot oven is important!
  • Bake the pizza on the bottom rack of the oven, close to the heating element. This is the best spot in my oven to make the pizza bottom crispy. But since each oven is different, use the position that works best for you.
  • NO rolling pin! Stretch the pizza dough using your fingers and keep all those gas bubbles inside the dough. 
  • If using a fan-forced oven, add the sun-dried tomatoes in the last 2 minutes of the baking time to avoid burnt sun dried tomato peels.
  • Bake your pizza on a hot pizza stone or pizza steel. Alternatively, you can use a baking tray (see my tips in the recipe card!) and make sure the pizza stone is inside during preheat, so it’s already hot when you bake your pizza
  • Use parchment paper and a pizza peel (or the back of a baking sheet) to transfer your pizza to the hot stone. This helps greatly if you use a high-hydration dough like my no-knead dough.
Close-up of a few slices of sun dried tomato pizza.

Pizza recipes you’ll love!

If you make this sun-dried tomato pizza, or you have a question, let me know by leaving a comment. I would love to hear from you and get your feedback! x

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Sun Died Tomato pizza

This sun-dried tomato pizza stars gooey mozzarella with soft sun-dried tomatoes, pine nuts and basil. A simple yet amazingly delicious topping!
Prep Time15 minutes
Cook Time15 minutes
1 hour
Total Time1 hour 30 minutes
Course: Pizza
Cuisine: Italian
Keyword: sun dried tomato pizza
Servings: 4
Author: Katia


Pizza dough

  • 1 easy pizza dough (or your fav dough)

Mozzarella topping

  • 7oz (200 grams) mozzarella balls packed in water (or shredded low moisture mozzarella)*
  • 12 sun dried tomatoes packed in oil
  • 2 tablespoons pine nuts
  • cup basil leaves (lightly packed)
  • 1 tablespoon extra virgin olive oil or sun dried tomato oil
  • ¼ tsp fine salt (plus extra sea salt flakes to serve, optional)
  • freshly ground black pepper


Pizza dough

Mozzarella topping

  • Shape the dough: when the dough is ready follow step 5, place the paper sheet or parchment paper onto a pizza peel or onto the back of a rimmed baking sheet. Then place the dough on this parchment paper, and starting from the center, gently press it out with your fingers until you get approx a 9×13 inch pizza.
  • Add the topping: firstly, if you use fresh mozzarella in water, slice or dice it and place it on a kitchen towel or kitchen paper. Add another folded piece of paper towel on top, pat it dry to absorb excess moisture let it dry for at least 10 minutes. Finally add it evenly to the pizza, arrange the sun dried tomatoes, scatter the pine nuts and some basil leaves, salt (I use approx ¼ heaping teaspoon of fine salt), freshly ground black pepper, and a drizzle of extra virgin olive oil or some infused oil from the sun dried tomato jar. Note: if using a fan-forced oven, I would recommend adding the sun dried tomatoes in the last 2 minutes of the baking time.
  • Bake the pizza: when the oven is hot, use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the mozzarella cheese and crust are nicely browned, approx 10-15 minutes. (e.g. in a forced fan oven it will take about 8 minutes).
  • Serve: allow the pizza to cool for a minute or two before serving, scatter with the rest of fresh basil leaves and freshly ground black pepper. Fell free to adjust the seasoning again if desired. Slice, serve immediately, enjoy!


Shredded low moisture mozzarella: use about 2 cups (approx 7oz/200 grams) grated low moisture mozzarella for this recipe, but trust your judgment, add a bit more if you like.
What to use instead of a pizza stone? A rimmed baking sheet or a large cookie sheet that you can invert it and place on the lowest shelf of your oven work fine. When the baking sheet is right-side up, taking the pizza in and out of the oven will be easier and the preheated baking sheet will make a nice and crisp pizza crust. 
How to measure flour? I use both US cups and grams. The cups of flour are leveled, which means you have to fill the measuring cup all the way to the top letting the flour flow over a little. Then, use the back of a knife to level the top off. But a digital scale is an excellent kitchen tool and gives a more correct weight. 
Mozzarella pizza leftovers: cover leftover pizza tightly and store in the refrigerator up to 1 day or freeze up to 3 months. Thaw and reheat the pizza leftovers in the preheated the oven (350 F/180 C) and bake for about 8 minutes or until warmed through, crispy and the cheese is melted. Enjoy!


  1. What temp for the oven?

    1. The highest, the better. I recommend 450F x

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