Sundried Tomato Pesto Pizza

Sundried Tomato Pesto Pizza- less than 10 ingredients and 30 minutes for a flavor-packed summertime pizza! (vegetarian with vegan and gluten-free option)

Sundried Tomato Pesto Pizza | Making Thyme for Health

‘Tis the season for pesto, friends! As much as I love the kale pesto I shared with you yesterday, the basil plants are in full bloom and are practically begging to be to made into something delicious. I figured this pizza would be the perfect place to start.

Hopefully you’re not on one of those avoid-all-the-carbs diets because really, that’s just not necessary. Pizza is necessary. We need carbohydrates to give us energy and to help our bodies function properly. As long as we’re eating the right kind of carbs (read: whole grains) and staying fairly active, then all is right in the world.

So, say it with me: thou shall not fear the pizza. Especially not one topped with sundried tomato pesto. It’s love at first bite. heart

Sundried Tomato Pesto Pizza

Sundried Tomato Pesto Pizza
I have to admit, I’m not always a fan of sundried tomatoes because of the texture. They can be chewy almost like beef jerky which weirds me out a little. But I absolutely love the flavor.

The solution to that problem? Sundried tomato pesto.

Just five ingredients and a food processor is all you need to whip it up. That way you get all the flavor without any chewiness.

I like to make this pizza using a store-bought whole grain pizza crust (like Trader Joes) so that it comes together super quick. You can pair it with a side salad for an easy weeknight meal that takes less than 30 minutes to make. That’s what I like to call summer perfection.

Sundried Tomato Pesto Pizza | Making Thyme for Health


Sundried Tomato Pesto Pizza

Yield: 8 slices

Prep Time: 10

Cook Time: 15

Total Time: 25

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  • 1 package prepared whole grain pizza dough*
  • 1 cup sundried tomatoes in olive oil**
  • 1/2 cup fresh basil
  • 4 garlic cloves
  • juice of one lemon
  • 1/2 cup walnuts
  • 1 medium-size zucchini, sliced into 1/8″ rounds
  • 1 cup corn kernels, fresh or frozen and defrosted
  • 1 tablespoon high heat oil
  • 1/2 cup shredded Italian blend cheese (mozzarella and parmesan)***


Preheat the oven to 450°F. Lightly dust a sheet of parchment paper with flour then roll out the prepared pizza dough into a 12-inch circle.

Prepare the pesto by placing the sundried tomatoes, basil, lemon juice, walnuts and garlic in a food processor. Add about 1/4 cup of the oil from the jar that the sundried tomatoes were marinating in then blend everything together until finely chopped.

In a small bowl, combine the sliced zucchini and corn. Top with high heat oil and toss until evenly coated.

Spread the pesto on top of the prepared pizza dough then top with the zucchini and corn. Sprinkle with cheese and bake in the oven for 10-12 minutes, until edges are light golden brown. Allow to cool for 5 minutes before slicing and serving.


*substitute your favorite gluten-free pizza dough to make GF

**can also use dry sundried tomatoes and add 1/4 cup olive oil to pesto while blending

***omit cheese or substitute vegan mozzarella to make vegan

Click Here for Nutrition Facts


Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart