Sun Dried Tomato Pesto Harvest Pizza


Listen, I know...I know...if you're an old school Italian you're probably going to want to keep scrolling/look away. Step away from the Cali craziness and nobody will get hurt. But...whoever you are...if you're up for an adventure, get your apron on, pre-heat the oven and get cookin' with this wild, wacky and wonderful pizza. Plus, I on anything. I even invented a briesotto once. And this is a...briezza. Good luck!

Print Recipe


  • 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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