Sun-dried tomato and rocket pizza recipe
- Dish type
- Main course
- Vegetarian pizza
Easy gourmet pizza topping for a ready made pizza base. Good enough for company or to serve at your next summer party.
6 people made this
- 235ml passata or sieved tomatoes
- 1 ready made pizza base
- 225g grated mozzarella cheese
- 60g sun-dried tomatoes, chopped
- 40g rocket
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Preheat oven to 180 C / Gas 4.
- Spread the passata evenly on top of the pizza base. Arrange the mozzarella cheese and tomatoes on the pizza base.
- Bake in the preheated oven until the cheese is bubbly, about 15-20 minutes. Remove from oven and sprinkle over rocket before serving.
Reviews & ratingsAverage global rating:(6)
Reviews in English (3)
I love sundried tomatoes and I love arugula. The only reason i am giving this four stars is because I think it the arugula should be in the pizza, not on top after the pizza is done, and I think it needed more seasoning. I would add oregano, garlic powder, and maybe some crushed red pepper flakes if you like some heat. Still a very good pizza and I will be making it again. Thanks for sharing!-17 Feb 2013
by Diane McCauley
This is a good pizza but could use more seasoning. I added crushed red pepper and grilled chicken. I used homemade sauce and used half cup less cheese.-24 Jul 2014
1 . Preheat the oven to 220°C/ gas mark 7. Mix the chia seeds with 1 tbsp olive oil and 70 ml luke warm water in a small bowl and leave to stand for 3 mins.
2 . Make the pizza dough: add 230g buckwheat flour to a large bowl with a pinch of sea salt. Add 120ml of water (add this slowly – use enough to form a dough) and the chia seed mix, then mix together to form a dough. Use the remaining flour to lightly cover the work surface, then shape into a rectangular size to fit your baking tray (about 2-3mm thick). Place on the baking tray lined with parchment paper and bake in the oven for 5 mins, then flip over and bake for a further 5 mins. Remove from oven while you prepare the toppings.
3 . While the pizza base is cooking, peel and finely chop the garlic. Heat a small non-stick pan with ½ tbsp oil on a medium heat and add half the garlic. Cook for 1 min, then add the chopped tomatoes and simmer for 10 mins to reduce slightly. Season to taste with sea salt and black pepper and set aside to cool.
4 . Peel and slice the shallots, thinly slice the mushrooms and finely chop the thyme leaves (remove the stalks). Heat another small non-stick frying pan with ½ tbsp oil on a medium-high heat and add the shallots and mushrooms and cook for 5 mins until golden. Then add the thyme, season with sea salt and black pepper and cook for a further minute. Cut the sun-dried tomatoes into small pieces
5 . Spread the tomato sauce over the pizza base. Scatter the shallot and mushroom mix over the sauce, place half the sun-dried tomatoes and dot with the vegan cream cheese. Cook in the oven for 10-12 mins. Scatter over the pine nuts halfway through cooking time.
6 . To make the salad, cut the cucumber into four lengthways and slice at an angle. Mix with the remaining sun-dried tomatoes, rocket and drizzle over the aged balsamic vinegar.
7 . To serve, top the pizza with some rocket leaves and cut it into portions. Serve on four warm plates along with a side of salad.
Sun-dried tomato and rocket pizza recipe - Recipes
I love summer. It brings with it warmer sunnier weather and al fresco dining with friends on mild dry evenings. The scent of honeysuckle and roses wafts gently on the warm breeze from the garden flowers. Not forgetting the aroma of citronella from candles with a dual purpose, ambient lighting and repelling insects. It almost feels like being abroad on the really warm evenings that we occasionally have. The best part or at least for me is the freshly homemade food which goes well with a tall glass full of mixed fresh fruit and refreshing pimms and freshly made cocktails.
What more could you want on a British summer evening with friends. How about freshly cooked pizza? Forget ordering in. Make your own. It’s so simple and you know what’s going into your food that way too. How else can you ensure the best quality and freshest ingredients?
DirectStoves.com is asking bloggers to tell them their favourite pizza recipes and yours truly was up for the challenge. I have lots of favourites but that’s just because I love a range of foods and flavours and can’t have the same dishes over and over. Fresh pizza is one of my loves especially when I can add a healthy slant to it. The only problem is I have a few recipes that I love but after a little consideration I decided to enter this gorgeous Mediterranean pizza recipe into the competition: balsamic onion, feta, serrano ham, sundried tomato and rocket pizza.
This pizza is actually healthier thank you think. I’ve been sneaky and used some wholemeal flour in the base.
For the dough
For the Topping
1.5tbsp oil from a jar of sundried tomatoes
Firstly prepare your dough.
Combine all the flours, yeast, salt, oil and water into a bowl and knead well. Transfer to a lightly oiled plastic bowl, cover with a tea towel and leave somewhere warm to prove. This needs approx. 2.5 hours to rise. It won’t rise as must as it would if it was plain white flour dough.
Prepare your topping ingredients. You don’t need long to do this before you take the dough out to cook.
- Place your pizza stone or baking tray in a preheated oven at 220 degrees and heat for 25 minutes.
- Slice the white onions. Heat a small pan then add the tomato oil heat for a minute or so then add in the onions and cook until soften and they have a little colour. Add the sugar and balsamic vinegar and cook for a further 2-3 minutes.
- Wash the rocket, grate the grana Padano.
- Place your dough on a floured surface and roll it out a little in the shape of a circle.
- Remove your tray or stone (I got my stone from Eddingtons) from the oven and place on top of the oven, place the dough carefully on the stone/tray and press down to make it cover as much of the stone/tray as possible ensuring it is even. Sprinkle over the onions, feta and sundried tomatoes and cook for approximately 16 minutes, the cooking time will vary depending on your oven.
- Remove from the oven add the olives, grana Padano, serrano ham, rocket then drizzle over a little olive oil. Place the pizza onto a chopping board, cut into slices and serve.
This is full of all sorts of goodness from fibre to zinc, iron, calcium, lycopene, vitamin C & D and more. Roughly translated it’s great for your bones, skin, hair, nails and more. Who thought pizza could be so good for you.
More Disney Pizza Recipes
If your family loves pizza, these other fun Disney pizza recipes are also sure to be a hit in your kitchen. This Inside Out pizza looks just like the Anger character from the movie! Add hot peppers to add some extra spice.
On the other end of the spectrum is this Mickey Mouse dessert pizza recipe! There’s nothing better than Mickey shaped pizza and this particular dish even features healthy fruit.
Are you going to try this Toy Story pizza recipe (or all of these Disney pizzas!) on National Pizza Day? Tell us in the comments!
Sun-dried tomato and rocket pizza recipe - Recipes
Mozzarella, sun-dried tomato, palm hearts, basil, and oregano.
Arugula is an aromatic salad green. It is also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine.
In Roman times Arugula was grown for both it’s leaves and the seed. The seed was used for flavoring oils. On another interesting note, Rocket or Arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD. (Cambridge World History of Food).
(sweet or hot)
Catupiry (Soft Cheese)
The soft cheese known as Catupiry is a Brazilian creation. It was invented in 1911 by a couple of Italian immigrants, Mario and Isaira Silvestrini, during a stay at the hydro-mineral spa of Lambari in Minas Gerais State (MG). Catupiry became an immediate favorite due to its light consistency and distinct flavor. Today it is used in dozens of pizza and other recipes throughout South America. The word “ Catupiry” , in the Brazilian Indian language Tupi-Guarani, means “ excellent ”
If you need to use Catupiry for a recipe, but have no way of buying some where your are. Click here for our recipe..
Gorgonzola is an Italian cows' milk (and sometimes goats' milk) cheese named after a village (Gorgonzola) that was once outside of Milan, but is now really a suburb of the city. The cheese dates back to the 9th century, with the blue/green mold developing accidentally sometime around the 11th century.
As with most blue-veined cheeses, Gorgonzola was originally aged in caves and the blue veins of mold developed from spores naturally present in the caves. Today, again like most blue-veined cheeses, the mold spores are mixed right in with the curds in the cheese-making process to maintain consistent standards.
From the Roma Bella Mozzarella Company.
2,000 years ago Rome was the master of the world and Julius Caesar was the master of Rome. One of Rome's many conquests was the country of Egypt and its beautiful Queen Cleopatra. Caesar returned to Rome and sent his counsel, Anthony, to administer the conquest.
Legent has it that Anthony and Cleopatra fell in love and spent many idylic hours cruising the Nile on the barges pulled by water buffalo, eating sumptuous meals and feasting on cheese made from the milk of the water buffalo. The Egyptians, seeing the passion between the two, came to regard the protein and vitamin rich cheese as a prime motivator in this mad affair. Anthony became such a lover of the cheese he sent water buffalo back to rome as a gift to Caesar, with instructions on how to make the milk into mozzarella. Overnight the cheese became a staple of the Roman diet and all of Southtern Italy. The breeding of the water buffalo became a passion in its own right in the area between Rome and Naples. Over the centuries, the wholesomeness of the produce sustained the Italian people and could not be duplicated anywhere else.
Mozzarella di Bufala
Mozzarella di Bufala has a springy texture and a pleasantly sour taste with the faint aroma of moss. If you've never had the real Mozzarella before, you owe it to yourself to try this sublime delicacy. Mozzarella di Bufala is a drawn-curd cheese made from whole buffalo's milk. It is china-white in color, spherical in shape and has a very thin and glossy rind.
All over the world, Pizzas are known by name. The name is given to a pizza by how it is made and the ingredients that top it.
Below is a list of some of our favorites.
Muzzarella and Catupiry
Catupiry, muzzarella and fresh cheese
Catupiry, muzzarella, provolone and parmesan
Catupiry, gorgonzola, provolone, parmesan and muzzarella
Sun dry tomatoes, arugula and buffalo mozzarella
Anchovies, Parmesan, arugula and buffalo mozzarella
Green artichoke, olives, mozzarella
Anchovies, mozzarella and grated Parmesan cheese
Sprinkled garlic and Mozzarella
Bacon, olives and mozzarella
Broccolis, mozzarella, garlic and oil
Calabrese sausage, onion and olives
Canadian bacon, onion and olives
Thin slices of meat, capers, Parmesan cheese and mustard sauce
Mozzarella covered with Calabrese sausage
Soft cheese (Catupiry)
Champion, bacon, catupiry
Cheddar, olives, bacon and champignon (mushrooms)
Strips of chicken covered with soft cheese (Catupiry)
Escarole, anchovies and mozzarella
Turkey breast, olives, champignon (mushrooms) and soft cheese (Catupiry)
Garlic and grated Parmesan cheese over mozzarella
Bacon, onion, muzzarella
Palm hearts, olives and mozzarella
Ham, sliced tomatoes and buffalo mozzarella
Lightly peppered sausage, basil and mozzarella
Sliced tomatoes, fresh basil leaves and mozzarella
Green corn covered with soft cheese (Catupiry)
Bacon, mozzarella and Parmesan cheese
Mozzarella with slices of tomatoes
Palm hearts and onions covered with mozzarella
Filet parmegiana, ham, mozzarella and Parmesan cheese
Ham, buffalo mozzarella, slices of tomatoes and basil
Escarole, eggs, palm hearts, bacon and olives
Ham, champignon, Parmesan cheese and olives
Turkey brest and mozzarella
Cooked tuna, pea, palm hearts, eggs, onion, olives and mozzarella
Ham, onion, eggs, olives and mozzarella
Anchovies, tomatoes and mozzarella
Shrimp, onion, olives and soft cheese (Catupiry)
Calabresa, onion, capers, provolone and mozzarella
Sun Dried Tomatoes
Sun dried tomatoes and mozzarella
Tuna, onion and olives
Calabresa, black olives, champignon and mozzarella
Tomatoes in slices, basil, parmesan cheese and mozzarella
Kani-kama, slices of chili, buffalo mozzarella, olives and palm hearts
Pork tenderloin, soft cheese (catupiry), pineapple and peach
Sun dried tomato, escarole, eggplant, red peppers, champignon and mozzarella
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Sun-dried tomato and olive bread: Recipe
A savoury, salty Mediterranean sun-dried tomato loaf that makes a great sandwich with peppery rocket and ham.
500g/1lb 2oz strong white flour
55ml/2fl oz olive oil
20g/¾oz fresh yeast
275ml/9fl oz water
170g/6oz black Greek olives, pitted and chopped
55g/2oz sun-dried tomatoes
Mix all ingredients, apart from the olives and tomatoes, in a large bowl. Take care not to put the yeast in direct contact with the salt when they are first added to the bowl.
Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for one hour.
Divide the dough into two and add half of the olives and sun-dried tomatoes into each.
Mould both the doughs into rough round shapes and press firmly down. Sprinkle white flour lightly over the top and mark them with a cross.
Place them on a baking sheet lined with baking paper (silicone paper) and prove for one hour in a warm place.
Bake at 220C/425F/Gas 7 for 30 minutes until golden brown. Remove from the oven and cool on a wire rack.
I love tomatoes. I think they would be my desert island food. Sun-dried tomatoes, however, take these beauties to a whole new level. Wow, are they amazing. Their flavour is just so intensly rich and complements the soft nature of the roasted aubergine (eggplant) almost too perfectly. Despite the boring connotations of salad, I can honestly say this is one of the best plates of food I’ve eaten in a while. Their is just such a wonderfully diverse range of flavours and textures, from the crunchy slices of raw courgette, to the juicy cherry tomatoes and the toasted pine nuts. It’s so easy to put together, unbelievably delicious and provides 5 beautiful servings of vegetables, just perfect.
Slice the aubergine length-ways into about 8 slices, drizzle them with olive oil, salt and pepper and place them on a baking tray in a 200°C oven for ten to twenty minutes. Once they have cooked and are nicely soft, chop them into cubes.
While the aubergine bakes, chop the cherry tomatoes and courgette into quarters, keeping the courgette slices nicely thin.
Wash the sun-dried tomatoes to remove excess oil, dry with kitchen-towl and slice into quarters.
Place the pine nuts in a frying pan and toast them for a few minutes until they brown slightly.
For the dressing juice the two limes and add a drizzling of olive oil, plus salt and pepper.
Mix the ingredients with the rocket in a salad bowl and enjoy your lovely salad!
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In most of the recipes you can just leave out the pine nuts but it depends on the recipe!
Hello! Welcome to Deliciously Ella. This blog has been an awesome food journey for me, so I hope you have fun browsing my recipes and love trying them out for yourself!
Everything you see here is focused on whole, plant-based foods. It's all about embracing the incredible foods that your body loves and what you can do with them. It’s truly amazing to see what you can do with these simple ingredients and how you can so easily create an incredibly healthy version of a typically unhealthy dish, from brownies to cheesecake and even pizza! Happy reading and have a wonderful day! If you have any questions please look in the philosophy section, I've answered all the most popular questions there.
Basil is a wonderfully fragrant accompaniment to goat cheese, and this pizza recipe combines the two to great effect. The pizza base is made from frozen white bread dough. Form the dough into a pizza shape, brush with olive oil, and season with salt-and-pepper. Add chopped basil and rosemary and pre-bake for eight minutes. Then spread tomato sauce on the crust and add more basil and goat cheese. Bake for around eight more minutes until browned, and you’re ready to serve.
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Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.
My favourite summer salad is made from roasted aubergine (eggplant), sun dried tomatoes, rocket (arugula) and pine nuts. It is so delicious, but not quite hearty enough for these cold wintery days. So I decided to tweak it a bit, add in some pasta and see what happened. Well it was awesome! The sun dried tomatoes simmer down when cooked with the plum tomatoes, basil, salt, olive oil and courgettes to make a wonderfully rich, chunky sauce, which is enhanced by the tender, roasted squares of aubergine, the crunchy toasted pine nuts and the ever so slightly bitter rocket. It’s really a perfect easy supper that will fill you up nicely and it literally takes twenty minutes, it’s really a no fuss situation, which I always love!
One of the things I love most about this dish is the eggplant, it’s a vegetable that I really don’t eat enough but always love. I love how tender and almost spongey and gooey it gets when baked so that it just melts in your mouth, enhancing every delicious bite. Yum. It’s also, like all veggies, fantastically healthy too as it’s filled with fibre, disease fighting antioxidants, and even cooler this vegetable has been shown to helped prevent cellular damage in the brain! These awesome properties are of course made even better by all the goodness that you’ll be getting from the tomatoes, zucchini and rocket too, as well as the fibrous pasta and protein rich pine nuts. All of which give you a great excuse to have seconds of this delicious pasta!
- 2/3 of a cup sun dried tomatoes
- 2 handfuls of rocket/arugula
- pasta of choice (I like brown rice or quinoa gluten free pastas)
Start by slicing the aubergiends into bite sized cubes, then sprinkle salt all over them to allow them to sweat – this is important for their flavour as without this step they’ll have a slightly nasty bitter taste. You’ll literally see sweat beads forming on their surfaces, which after about fifteen minutes you can wash off. Meanwhile pre-heat the oven to 190C.
Once the aubergines have sweated and been rinsed, place them in a baking tray with olive oil, salt and a sprinkling of dried herbs – I like oregano and rosemary. Bake for twenty minutes, stirring them once.
Then, slice the tomatoes into eighths and the zucchini into thin half moons, placing them into a sauce pan with a handful of torn of basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of olive oil and a sprinkling of salt. Allow the pan to simmer for about 10-15 minutes, while you cook your pasta.
Just before the aubergines are ready add the pine nuts to their baking tray and bake for a couple of minutes, until they begin to slightly brown. Then mix them together with the veggie sauce and the drained pasta, adding the rocket as you put the pasta into bowls. Then eat and enjoy!