Sun-Dried Tomato & Almond Pesto Pizza – California ingredients meet rustic style.

If you’re looking for a pizza that perfectly balances rustic charm with fresh California flavors, this sun-dried tomato almond pesto pizza is a must-try. Featuring a vibrant pesto made from tangy sun-dried tomatoes and toasted almonds, this pizza offers a unique twist on the classic pesto pie.

There’s something effortlessly cool about California cooking a blend of rustic simplicity and bold innovation. This Sun-Dried Tomato & Almond Pesto Pizza captures that spirit perfectly. Inspired by the fresh flavors of the West Coast, it swaps traditional pine nuts for toasted almonds and combines the intense tang of sun-dried tomatoes with garlic, Parmesan, and olive oil to create a pesto that’s smoky, bright, and unforgettable. Layered on a golden, bubbly crust with creamy mozzarella and bursts of herbed ricotta, it’s a slice that feels like Sonoma sunshine and tastes like something you’d order from a laid-back wood-fired café in Big Sur.

Sun-Dried Tomato & Almond Pesto Pizza

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Course: Main Course

Cuisine: Italian

Keyword: CaliforniaPizza, GourmetPizza, LAPizza, Pizza, pizzarecipe, Sundriedtomato

Servings: 3 people

Author: Jay Trabelsi

Equipment

• Mixing Bowl: For dough mixing and rising.
• Rolling Pin or Hands: To stretch the dough evenly.
• Food Processor: Essential for blending a smooth, flavorful pesto.
• Baking Sheet or Pizza Stone: Helps achieve an evenly crisped crust.
• Oven (preheated to 475°F/245°C): High heat is key for pizza perfection.
• Spatula or Pizza Peel: To transfer the pizza safely in and out of the oven.

Ingredients

For the Dough:

• 250 g all-purpose flour about 2 cups
• 1 tsp instant yeast
• 1/2 tsp salt
• 150 ml warm water
• 1 tbsp olive oil

For the Sun-Dried Tomato & Almond Pesto:

• 1/2 cup sun-dried tomatoes in oil, drained
• 1/4 cup toasted almonds
• 1 clove garlic
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• Juice of 1/2 lemon
• Salt and pepper to taste

For the Toppings:

• 3/4 cup shredded low-moisture mozzarella
• 1/4 cup dollops of herbed ricotta store-bought or homemade
• 1/4 small red onion thinly sliced
• Handful of arugula optional, added after baking
• Olive oil for drizzling
• Cracked black pepper

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Instructions

Preparation:

Make the Dough:

• In a large bowl, combine flour, yeast, and salt. Add warm water and olive oil. Stir with a spoon until a shaggy dough forms, then knead on a lightly floured surface for 6–8 minutes until smooth. Cover and let rise for 30–60 minutes.

Make the Pesto:

• In a food processor, combine sun-dried tomatoes, toasted almonds, garlic, Parmesan, lemon juice, and olive oil. Blend until smooth but slightly textured. Season with salt and pepper.

Prepare the Oven:

• Place a pizza stone or baking sheet in the oven and preheat to 475°F (245°C).

Notes

• Shortcut: Use store-bought dough or flatbread for an easy weeknight version.
• Nut-Free Option: Substitute toasted sunflower seeds or omit nuts altogether.
• Herbed Ricotta Tip: Mix ricotta with a bit of lemon zest, chopped basil, and garlic powder for a quick flavor boost.
• Vegan Variation: Use vegan mozzarella and almond-based ricotta alternatives.
• Pesto Leftovers: Use leftover pesto as a sandwich spread or pasta sauce!

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