Bella Sun Luci Pesto Harvest Pizza


  • 1 7-10 oz. pizza dough
  • ¾ jar (about 6 oz.) Bella Sun Luci Sun Dried Tomato Pesto
  • 6-8 oz. brie, some rind removed (yielding at least 6 oz.), sliced
  • ½-3/4 firm pear, cored and sliced thiny
  • 1 cup sweet potato or yam, pre-cut into squares and pre-roasted with Bella Sun Luci Extra Virgin Olive Oil, salt and pepper to taste, until soft
  • 1 cup steak, pre-roasted rare and rested to room temp
  • 1 Tablespoon basil chiffonade for garnish


  • Pre-heat the oven to 475.
  • Stretch the pizza dough thin, to 10-12”.
  • Place on a lightly floured pizza pan.
  • Spread the sun dried tomato pesto evenly over the dough.
  • Top with the rest of the ingredients, in the order above, except the basil.
  • Bake at 475 for 15-20 minutes, or desired doneness.
  • Top with the basil.
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