Sonoma Dried Tomato Pizza

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“Pizza, Any Way You Slice It.”

Ingredients Nutrition


  1. *30-60 minutes before ready to bake the pizzas, place a baking stone on a rack in the lowest level of the oven; turn on oven to the maximum temperature—450° to 500°.
  2. In a small pan, combine the oil and garlic; bring to a simmer over low heat.
  3. Cook 10-15 minutes until the garlic is lightly golden; let it cool.
  4. Drain the garlic and set aside; reserve the oil.
  5. Place pizza dough on a floured surface; holding your hands flat, pat the ball out evenly with your fingers, lifting it and turning it over several times, until it reaches a 12-inch circle (do not knead or handle the dough any more than you need to); if the dough seems sticky, dust it lightly with flour.
  6. Dust a pizza peel with flour; carefully transfer the circle of dough to the peel, reshaping it if needed.
  7. Shake the peel once or twice to make sure the dough does not stick; if it does, lift the dough and sprinkle the peel with more flour.
  8. Brush the dough with some of the reserved garlic oil; scatter the garlic cloves, sun-dried tomatoes, and thyme over the dough.
  9. Arrange the slices of goat cheese on top; drizzle with some more reserved garlic oil.
  10. To slide the pizza onto the prepared baking stone, line up the edge of the peel with the back edge of the stone, then tilt the peel, jerking it gently to start the pizza moving.
  11. Once the edge of the pizza touches the stone, carefully pull back on the peel until the pizza is completely off.
  12. After the pizza is on the stone, do not try to move it until it firms up in 2-3 minutes.
  13. Bake the pizza 6-7 minutes or until the crust is browned.
  14. Slice and serve immediately.

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