Sun-Dried Tomato and Herb Pizza

This is a great recipe.  I really should have renamed it “Newly Wed” Sun-Dried Pizza because this was one of the first meals I learned to make during my first year of marriage.  Sadly, it was also one of the first meals I ever messed up on.  The recipe calls for 2 tablespoons of fresh basil OR 2 teaspoons of dried basil.
Back then, I misread the recipe and ended up putting 2 tablespoons of dried basil.  I was mortified when my husband took his first bite and gave me this questionable look.  He asked me, “Is it supposed to have all this basil in it?”  We read the recipe together and realized that I overdid it on the basil.  I remember spending  the rest of the evening crying my poor eyes out because I couldn’t make a simple recipe like pizza for my dear husband.
I have since learned from this mistake, and every time I make this pizza, my husband is in the kitchen…either supervising or reminding me of the proper measurements.  It’s one of those “inside” jokes between us now 🙂
This pizza is amazing.  And I think what makes it amazing is the use of all the herbs in it.  You have the cream cheese with chives and onions…then you have the basil and lastly, the oregano.  Keeping the cream cheese as the base of the pizza, you can add any topping you want…with the spices..and then top it off with the cheese.  This is not only a great recipe with a funny story tell in our house, but it’s also a family favorite 🙂  Hopefully it will be yours too 🙂
Take your ready made pizza crust and spread the cream cheese topping all around.
Proceed to place the rest of the ingredients on the top…including the spices.
Top it all off with the cheeses.
Bake at 425 degrees for 8-10 minutes.
 Sun-Dried Tomato and Herb Pizza
(serves 8)


1 package (16 oz) ready to serve pizza crust
1/2 a container of soft cream cheese with chives and onions
1/2 cup oil packed sun-dried tomatoes, drained and sliced (OR half a can of stewed tomatoes)
2 tablespoons chopped fresh oregano leaves OR 1-2 teaspoons dried oregano leaves
2 tablespoons chopped fresh basil leaves OR 1-2 teaspoons dried basil leaves
1 cup shredded Mozzarella Cheese
1/2 cup shredded Cheddar Cheese
1.  Heat oven to 425 degrees.
2.   Place pizza on ungreased cookie sheet.  Spread the cream cheese on the top.  Top with tomatoes, oregano, and basil.  Sprinkle with cheeses.
3.  Bake 8-10 minutes or until cheese is melted.  Cut into wedges and serve.
**Libby’s Notes:  We like to also use pepperoni, mushrooms, bell peppers, and provolone cheese as other toppings**



  1. I'd never have thought to use a cream cheese base, but it looks and sounds delicious!

  2. Love the use of cream cheese – so creamy and delicious!! Love the cute story about too much dried basil. We've all been there before.

  3. Cream cheese. It can only make any recipe better although I admit, I never would have thought ot it. Thanks for this recipe.

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