Three-Cheese Pesto and Tomato Buns

Props and styling by Goldie Stern
Photography by Felicia Perretti

The pesto and sundried tomatoes in these creamy, cheesy buns impart a sophisticated flavor that makes it seem like you spent loads of time slaving in the kitchen. But what can be quicker than using store-bought pesto and pizza dough? Gotta love these shortcuts… and I won’t tell if you don’t!

YIELDS 24 BUNS

• 1 lb (450 g) store-bought pizza dough, at room temperature
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 6 Tbsp Parmesan cheese, plus more for sprinkling
• ¼ cup prepared basil pesto
• 25–30 sundried tomatoes, diced
• cooking spray

Preheat oven to 400°F (200°C).

Place ricotta, mozzarella, and Parmesan cheeses into a medium-sized bowl and mix well to combine.

Divide pizza dough in half by cutting with a sharp knife. Sprinkle some flour onto two pieces of parchment paper and roll out each dough into a 10×12-inch (25×30-cm) rectangle. You may need to stretch the dough slightly to reach the full size, as it tends to spring back a bit.