Servings: 3 people
Equipment
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
Instructions
Preparation:
Make the Dough:
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!
Tried this recipe?Let us know how it was!
