Sun Dried Tomato and Basil Pan Pizza
Sun dried tomato basil pan pizza gives you crisp golden edges, melted mozzarella, sweet tomatoes, and fresh basil without ordering takeout.
This is the kind of from-scratch meal that feels special but stays simple. The dough bakes in garlic oil, the cheese melts into creamy pockets, and the sun-dried tomatoes turn rich and savory in the heat.
It fits a budget-friendly kitchen because a little parmesan, basil, and garlic oil bring big flavor without needing a long list of toppings. It is also a meatless dinner that still feels filling and satisfying.
Why You Will Love This Recipe
- Crisp pan crust: Garlic oil helps the bottom turn golden and crunchy while the inside stays soft.
- Big flavor from simple ingredients: Sun dried tomatoes, parmesan, basil, and garlic do most of the work.
- Easy weeknight method: Press the dough, top it, bake it, and finish with fresh basil.
- Flexible and affordable: Use homemade dough or store bought dough, depending on your time and budget.
Fabian’s Budget Tip: Use the oil from jarred sun dried tomatoes as part of the garlic oil. It adds deep tomato flavor and saves you from using extra olive oil. If your tomatoes come dry packed, soak them in warm water for 10 minutes, then pat them dry before baking.
Ingredients (Serves 4)
- 1 pound pizza dough (454 g), at room temperature
- 3 tablespoons olive oil (45 ml)
- 2 garlic cloves, finely minced
- 1 cup shredded low-moisture mozzarella (113 g)
- 1/3 cup grated parmesan (33 g)
- 1/2 cup sun-dried tomatoes (60 g), sliced and patted dry
- 1/4 cup fresh basil leaves (10 g), torn
- 1/2 teaspoon fine salt (3 g), if your dough is not already salted
- 1 tablespoon flour or cornmeal (8 g), for handling the dough if needed
Step-by-Step Instructions
1. Warm the Oven and Pan
Place a 10-inch cast-iron skillet or sturdy metal baking pan in the oven. Heat the oven to 475°F (246°C). Let the pan get very hot for at least 20 minutes. A hot pan helps the crust sizzle as soon as the dough touches it.
2. Make the Garlic Oil
Stir the olive oil and minced garlic together in a small bowl. Let it sit while the oven heats. The oil should smell sharp, fresh, and garlicky before it touches the dough.
3. Press the Dough
Carefully remove the hot pan from the oven. Brush the bottom and sides with most of the garlic oil. Press the dough into the pan with your fingertips. Listen for a soft sizzle where the dough meets the oil. If the dough pulls back, wait 5 minutes, then press again.
4. Add the Cheese and Tomatoes
Scatter the mozzarella over the dough, leaving a small border around the edge. Add the parmesan, then tuck the sliced sun-dried tomatoes over the cheese. Keep the tomato pieces spread out so every slice gets a sweet, savory bite.
5. Bake Until Golden
Bake for 14 to 18 minutes, until the cheese bubbles, the edges look deep golden brown, and the bottom feels crisp when you lift one corner with a spatula. Your kitchen should smell like toasted garlic, warm bread, and roasted tomatoes.
6. Finish With Basil
Brush the crust with the remaining garlic oil. Let the pizza rest for 5 minutes so the cheese settles. Scatter torn basil over the top just before slicing so it stays bright, fresh, and fragrant.
Expert Troubleshooting & FAQs
Why did my dough spring back when I pressed it?
The gluten is tight. Let the dough rest at room temperature for 5 to 10 minutes, then press again with oiled fingertips. Soft dough should stretch without fighting you.
How do I keep sun-dried tomatoes from burning?
Pat them dry before adding them. If your oven runs hot, nestle them slightly into the cheese instead of leaving every piece on top. They should look darker and glossy, not black or bitter.
Can I make this without a cast-iron skillet?
Yes. Use a heavy metal cake pan, roasting pan, or quarter sheet pan. Preheat it well and brush it with garlic oil before adding the dough. Avoid thin pans because they do not crisp the crust as well.
Estimated Nutritional Facts Per Serving
- Calories: about 430
- Protein: about 17 g
- Carbs: about 48 g
- Fats: about 19 g
Sun Dried Tomato and Basil Pan Pizza
Ingredients
- 1 pound pizza dough (454 g), at room temperature
- 3 tablespoons olive oil (45 ml)
- 2 garlic cloves, finely minced
- 1 cup shredded low-moisture mozzarella (113 g)
- 1/3 cup grated parmesan (33 g)
- 1/2 cup sun-dried tomatoes (60 g), sliced and patted dry
- 1/4 cup fresh basil leaves (10 g), torn
- 1/2 teaspoon fine salt (3 g), if your dough is not already salted
- 1 tablespoon flour or cornmeal (8 g), for handling the dough if needed
Instructions
- 1. Warm the Oven and Pan. Place a 10-inch cast-iron skillet or sturdy metal baking pan in the oven. Heat the oven to 475°F (246°C). Let the pan get very hot for at least 20 minutes. A hot pan helps the crust sizzle as soon as the dough touches it.
- 2. Make the Garlic Oil. Stir the olive oil and minced garlic together in a small bowl. Let it sit while the oven heats. The oil should smell sharp, fresh, and garlicky before it touches the dough.
- 3. Press the Dough. Carefully remove the hot pan from the oven. Brush the bottom and sides with most of the garlic oil. Press the dough into the pan with your fingertips. Listen for a soft sizzle where the dough meets the oil. If the dough pulls back, wait 5 minutes, then press again.
- 4. Add the Cheese and Tomatoes. Scatter the mozzarella over the dough, leaving a small border around the edge. Add the parmesan, then tuck the sliced sun-dried tomatoes over the cheese. Keep the tomato pieces spread out so every slice gets a sweet, savory bite.
- 5. Bake Until Golden. Bake for 14 to 18 minutes, until the cheese bubbles, the edges look deep golden brown, and the bottom feels crisp when you lift one corner with a spatula. Your kitchen should smell like toasted garlic, warm bread, and roasted tomatoes.
- 6. Finish With Basil. Brush the crust with the remaining garlic oil. Let the pizza rest for 5 minutes so the cheese settles. Scatter torn basil over the top just before slicing so it stays bright, fresh, and fragrant.
