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Sun-dried Tomato Pizza Crust

Dun-dried Tomato Pizza Crust

Download the recipe PDF. View the YouTube video. View the Printer Friendly version.

Makes 1 12-inch (30cm) pizza crust.
By Dennis W. Viau; my own creation.

The idea for this pizza crust came from my misreading something in a magazine. I was glancing at a recipe for pizza and I thought I saw “6 oz. tomato pizza dough.” The word “tomato” was actually on the following line, but this gave me an idea. What if I were to incorporate chopped sun-dried tomatoes into the crust? Here is the result.


For the Crust:
12 ounces (340g) all-purpose flour or bread flour
7/8 cup (207ml) warm water (105 to 115°F/41 to 46°C)
1 teaspoon active dry or instant yeast
1½ teaspoons salt
2 ounces (27g) sun-dried tomatoes
1 or 2 tablespoons olive oil


Chop the sun-dried tomatoes into a coarse dice. Combine the chopped tomatoes, flour, water, yeast, and salt in a large bowl and mix with a spoon until dry enough to knead. Transfer the dough mixture to a dry surface and knead until smooth, about 5 minutes.

Oil or grease the inside of a large bowl and press the dough into the bottom of the bowl. Cover with plastic wrap and let rise in a warm place, 1 to 1½ hours, until doubled in bulk.

While the dough is rising, prepare your preferred topping ingredients. See the recipe PDF for how I top a pizza.

Place a pizza stone (if available) in the oven and heat to 450°F (232°C) for at least an hour. If you do not own a pizza stone, you can use a metal pizza pan or baking sheet, in which case you only need to heat the oven before baking the pizza.

Punch the dough down and shape into a 12-inch (30cm) pizza crust, cover with plastic, and let rise about 30 to 45 minutes. Transfer to a pizza peel well dusted with corn meal, or to a pizza pan or baking sheet.

Top with your favorite ingredients and then bake for 15 to 20 minutes on the pizza stone, until it begins to brown on top and the edges looked well browned. If using a pizza pan or baking sheet, bake the pizza 20 to 25 minutes until it begins to brown on top.