Bruschetta Pizza Recipe
Equipment
- Baking sheet or pizza stone
- Mixing bowls
- Cutting board
- Knife
- Spoon or pastry brush
Ingredients
For the Pizza Dough (or use store-bought)
- 1 ½ cups all-purpose flour
- 1 tbsp salt
- 1 tbsp sugar
- 1 tbsp nstant yeast
- ½ cup warm water
- 1 tbsp olive oil
For the Bruschetta Topping
- 4 medium Roma tomatoes, diced
- 2 tbsp 2 tablespoons fresh basil, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tbsp salt
- ¼ tbsp black pepper
For the Pizza Base
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tbsp dried oregano (optional)
For Garnish
- Extra fresh basil
- Balsamic glaze (optional)
Instructions
- Preheat Oven to 450°F (230°C). If using a pizza stone, place it in the oven while preheating.
- Prepare the Bruschetta Topping:In a bowl, mix diced tomatoes, basil, garlic, olive oil, balsamic vinegar, salt, and black pepper. Set aside to marinate.
- Prepare the Pizza Dough: (Skip this step if using store-bought dough)In a bowl, mix flour, salt, sugar, and yeast.Add warm water and olive oil, stirring until dough forms.Knead for 5 minutes until smooth. Cover and let it rest for 10 minutes.
- Assemble the Pizza:Roll out the dough on a floured surface to about 12 inches.Transfer to a pizza stone or baking sheet.Brush the surface with olive oil.Sprinkle mozzarella and Parmesan cheese evenly over the dough.
- Bake the Pizza:Place in the oven and bake for 10-12 minutes, or until the crust is golden and cheese is melted.
- Add Bruschetta Topping:Once baked, spoon the fresh bruschetta mixture evenly over the pizza.
- Garnish & Serve:Drizzle with balsamic glaze and sprinkle extra fresh basil if desired.Slice and serve warm!
Notes
- For extra crunch, add a sprinkle of crushed red pepper flakes.
- Use whole wheat dough for a healthier option.
- If you love extra cheese, add a layer of ricotta before baking!
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.