Bruschetta Pizza

Bruschetta Pizza | Culinary CoolSome may find it peculiar, that a person who isn’t the biggest fan of raw tomatoes, may actually like bruschetta.  When I eat it, I usually dust off about half the tomatoes, and go for a piece that’s heavy on the feta and balsamic.   I can support pretty much anything if it’s backed by cheese and balsamic vinegar.

Bruschetta Pizza | Culinary Cool

This pizza is loaded with a good variety of my favorite things: feta, balsamic vinegar, mozzarella, red onions, and my current obsession – pesto!  Tomato sauce isn’t gonna cut it for this pizza.  You must use pesto!  Sprinkle with  red onion and a healthy dose of tomato.  And you have to use lots of feta.  I’m talking big chunks of feta here.  It always drives me nuts when restaurants are lame with their cheese.  No skimping in the cheese department, people!  Then, top it all off with some mozzarella.  Now bake that baby!  And afterwards, drizzle or drown (your call) the pizza with balsamic reduction. Or just regular un-reduced balsamic vinegar if your lazy or in a rush…or don’t want to dirty a saucepan.

Bruschetta Pizza | Culinary Cool

As is with  most homemade pizza recipes, I don’t ever measure my toppings.  I just eyeball it until I think there’s sufficient coverage.  You know how much you like each item, so load up the ones you like more, and cut back on the not-so-good ones.   Use this recipe more like a guideline and get creative!

I recommend using my favorite Homemade Pizza Dough recipe for this pizza.  It requires some planning in advance, but it’s totally worth it!

Bruschetta Pizza

Ingredients

  • Homemade Pizza Dough
  • oil for brushing
  • prepared pesto
  • red onion
  • tomato
  • feta
  • mozzarella
  • balsamic vinegar

Instructions

  1. Preheat oven and pizza stone to 450 degrees F.
  2. Shape prepared dough into a circle on a sheet of parchment. Brush oil onto edges of dough.
  3. Spread desired amount of pesto onto the dough.
  4. Top with red onion, tomato, feta, and mozzarella.
  5. Bake for 10-12 minutes, or until the cheese is bubbling and edges of dough are golden brown.
  6. Remove from the oven and let cool for a few minutes.
  7. Drizzle pizza with balsamic vinegar

Notes

Culinary Cool Original

http://www.culinary-cool.com/bruschetta-pizza/

Comments

  1. says

    That looks sooooo good! I love balsamic … one of my favourite things ever is bread dipped in olive oil and balsamic … recently we had it with some cheese grated in there too. Uh, hello!!! The only thing is I can’t have pesto, unless it’s made without the pine nuts. The only thing I am allergic to is pine nuts.

    • says

      I completely agree that bread dipped in olive oil and balsamic is the best. And grated cheese? Well how could that not be awesome? Cheese makes everything better!

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