Pesto Pizza with Sundried Tomatoes

Normally when I make pesto for a pasta I would use more oil, but I found that on a pizza the sauce will become too oily in the oven. I would recommend using just enough oil to bind everything together, but you don’t want a “saucy” texture.

Pizza dough, either homemade or store bought
1 ½ cups basil
2 garlic cloves
¾ cup grated parmesan
¼ cup pine nuts
2-3 tablespoons olive oil
8 oz fresh mozzarella, cubed
¼ cup sun-dried tomatoes in oil, julienned

Roll out the pizza dough onto a pan. Set aside.

In a food processor, combine basil, garlic, parmesan, pine nuts, and a little salt & pepper. Blend together, and add oil slowly just until the mixture combines. Spread the pesto onto the pizza dough. Top with the cubed mozzarella and sun-dried tomatoes. Brush the edges of the crust with olive oil.

Bake at 400 degrees for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly. Remove from oven and try to stop yourself from eating it all in one sitting.