Sunday, July 5, 2015

Bruschetta Pizza

One of my favorite appetizers is bruschetta. I could feast on those little breads and make a meal out of it. So it was about time I tried making a pizza version of this simple appetizer.

I've got a good amount of basil in my garden right now, I just love walking outside to grab some whenever I need it. It makes me feel sort of pioneer-ish, targeting my inner Laura Ingalls Wilder. My tomatoes are no where near ready yet, but I did find some local cherry tomatoes that worked perfectly.

This was definitely one of my favorite pizzas to date. The flavor was phenomenal! Everything from the basil, to the ripe tomatoes, to the garlic. Even the hubby said it was pretty good, and he prefers his pizza loaded with meat.

You can certainly use dried basil if that's all you have, but if you've got some in the garden or can score a bunch from the farmers market. I encourage you to do so. You'll love this fresh tasting pizza!

Bruschetta Pizza

Pizza dough (or your own favorite recipe, enough for at least one pizza)
prepared pizza sauce
1 cup cherry tomatoes, quartered
1 garlic clove, minced
6 basil leaves, chopped
salt and pepper, to taste
8 oz. mozzarella cheese, grated

Preheat oven to 400 degrees.

Press prepared pizza dough out onto a pizza stone or pan. Spread pizza sauce over dough. Sprinkle mozzarella cheese over top of sauce and set aside.

In a small bowl, combine tomatoes, garlic, basil, salt and pepper. Mix together well. Evenly distribute over top of cheese.

Bake in oven for about 15-20 minutes, depending on how well done you like your pizza. Remove from oven, let set for a few minutes before cutting into slices. Makes enough for one pizza.

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