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Sun-Dried Tomato and Olive Pesto Pizza with Salami + Roasted Red Peppers

Tieghan, Half Baked Harvest
  • 100 minutes
  • Serves

INGREDIENTS

4 oz

Salami

3/4 cup

Basil, fresh

1 clove

Garlic

1

Sage, fresh

1

jar Sun-dried tomatoes, oil packed

1 tbsp

Honey

1/2 cup

Kalamata olives

1 1/2 tsp

Active dry yeast

1 1/2 cups

Flour

1

Pepper

1

Red pepper

1

jar Red peppers, roasted

1/4 tsp

Salt

1 tbsp

Olive oil

2 tbsp

Pine nuts, toasted

4 oz

Blue cheese

4 oz

Cheddar cheese, sharp

8 oz

Mozzarella cheese

1/2 cup

Parmesan cheese, grated

1/2 cup

Water

balsamic reduction (for drizzling (optional)*)