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Recipe: Sun-dried tomato, thyme and basil pizza

Recipe: Sun-dried tomato, thyme and basil pizza

To use dry-packed sun-dried tomatoes, soak in boiling water for about 5 minutes then drain. The tomatoes should be soft and pliable.

Unlike their oil-packed kin, dry-packed sun-dried tomatoes must be reconstituted before use. Put them in a bowl and cover with boiling water. Soak until the tomatoes are soft and pliable, about 5 minutes, then drain.


Directions

Heat the oven to 425 F. Lightly coat a 12-inch round baking pan with cooking spray.

Roll out dough and press into the baking pan. Arrange garlic, cheese and tomatoes on top of the pizza crust. Sprinkle basil and thyme evenly over pizza.

Bake on the lowest rack of the oven until the pizza crust turns brown and the toppings are hot, about 20 minutes.

Cut the pizza into 8 equal slices and serve immediately.


Ingredients
  • 1 12-inch prepared pizza crust, purchased or made from a mix
  • 4 garlic cloves, chopped or minced
  • 1/2 cup fat-free ricotta cheese
  • 1/2 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme

Exchange Data
Dash
Dairy 
Fats
Fruits 
Grains
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs
Fats
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories216 
Carbohydrate33 g 
Cholesterol7 mg 
Fiber4 g 
MonounsaturatedfatTrace 
Potassium 
Protein9 g 
Saturatedfat1 g 
Servingsize2 slices 
Sodium283 mg 
TotalFat5 g 

2015-05-29

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