Smoked Mozzarella and Sun-Dried Tomato Pizza
Inspired by techniques from NYT Cooking.
Par-baked base crowned with a striking spiral of sun-dried tomatoes and soft smoked mozzarella, finished with optional fresh basil.
Always check the labels of the products you use.
Method
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Equipment
- large baking tray
- rolling pin
- pastry brush
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 614 kcal |
| Protein | 22.1 g |
| Carbohydrate | 67.2 g |
| of which sugars | 0.8 g |
| of which free sugars | 0 g |
| Fat | 29.7 g |
| of which saturates | 10.9 g |
| Fibre | 5.1 g |
| Salt | 2.47 g |
Protein per 100 kcal
3.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Dough
- 450 g pizza dough, shop-bought or homemade, at room temperature
- 16 g plain flour, for dusting about 2 tbsp
Topping
- 225 g sun-dried tomatoes in oil, drained (oil kept)
- 1½ tbsp oil from the sun-dried tomato jar
- 225 g smoked mozzarella, halved and thinly sliced
To serve
- 2 tbsp torn fresh basil, to serve (optional)
- 1
Preheat. Turn the oven to 220 °C.
- 2
Prepare. On a floured surface, roll or stretch the 450 g dough into a 30 cm circle or rectangle that fits your tray, then lift it onto the lightly floured baking tray.
- 3
Part-bake. Brush the top of the dough with oil from the jar of sun-dried tomatoes (about 1½ tbsp) and bake for 15 minutes to firm the base.
- 4
Top. Remove from the oven, arrange the 225 g sun-dried tomatoes in a decorative pinwheel pattern, then fit thin slices of the 225 g smoked mozzarella between them.
- 5
Finish. Bake for a further 5 minutes until the cheese melts and the crust takes on a golden hue.
- 6
Garnish. If you have fresh basil, tear 2 tbsp over the surface and slice to serve.
Storage
Keep leftovers chilled and consume within 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
