Easy Bruschetta Pizza
Everything you love about sweet, garlicky, and herbaceous bruschetta scattered over a cheesy pizza.
In this house, we’re pretty vocal about our outdoor pizza oven dreams. The plan is to build an outdoor patio off of our covered deck—where we eat during the warmer months—and furnish it with a fire pit, some Adirondack chairs, and a stone pizza oven. Running along the side of all this, a raised vegetable garden. That way, we can easily make garden-to-table pizzas right in the comfort of our own backyard. And! When not cooking, we can just sit out there and enjoy the aroma of fresh veggies hanging from their vines.
Do you have a veg garden? What do you love planting most?
I’ve mentioned in previous pizza posts that whenever we order pizza, we like to keep it simple; cheese, pepperoni, and mushrooms. But when making pizza at home, the urge to get creative is STRONG. The more colorful and adventurous, the better.
The flavor profile in this recipe might not seem overly adventurous; it’s similar to a Margherita pizza with a little extra oomph. But throwing bruschetta and pizza into one delicious bite seemed like a fun idea. And let me tell you—it’s fabulous.
Fresh and seasonal homemade pizza pies are my jam, so you can expect a few more throughout this spring and summer season. But for now, I really hope you enjoy this one :)
Other than pizza…
Podcasts! I’ve been catching up on podcasts. At the beginning of the month, The Splendid Table did a mini-cast on cooking with food scraps. Research in the US shows that we waste about 40% of our food supply. To put this in perspective—the next time you’re putting your groceries away, take a look at everything you bought and imagine throwing almost half of it away. Depressing, right? Reality bites. Let’s fix this.
Goodreads! I just finished reading Kameron Hurley’s The Geek Feminist Revolution, which touches on things from feminism in geek culture to Internet rage and unchecked hate. As a woman who grew up on video games, had an interest in fantasy, and who currently makes a living off of creativity and writing, this book has really hit home for me. The book is made up of a series of honest, well-written essays. I highly recommend it to anyone interested in that sort of thing :) (Fun fact: it’s not just for women.)
Netflix! Speaking of women in geek culture, I’ve been enamored with Brie Larson ever since seeing Captain Marvel. So I was pretty excited to tune into her directorial debut on Netflix, Unicorn Store. But… I couldn’t get through it. I was bored. (Even with Samuel L. Jackson, who I adore!) Have you checked it out? What are your thoughts?
I hope you’re eating well this week :)
If you try this recipe or create your own variation, let me know in the comments! I love connecting with you. Then snap a photo and tag me on the Insta @killing__thyme to be featured in our newsletter.
Easy Bruschetta Pizza
- 10 oz sliced grape tomatoes (about 2 cups)
- 1/4 cup ribboned or roughly chopped fresh basil
- 3 large garlic cloves, minced
- 1 TBSP extra virgin olive oil
- 1/4 tsp kosher salt
- Cracked black pepper
- 16 oz ball of fresh pizza dough store bought or homemade is fine
- 1 cup marinara sauce
- 2 cups shredded mozzarella
- 1/4 red onion, thinly sliced into rings, then halved
- Extra fresh basil leaves, for garnish
- Balsamic glaze
- If you're using your own from-scratch dough, preheat the oven as per your recipes instructions. If store-bought, preheat the oven as per the directions on the packaging.
- Place the sliced grape tomatoes, ribboned basil, and minced garlic into a large bowl. Drizzle with the extra virgin olive oil, then sprinkle with salt and pepper. Give it a good stir to mix it all up, and set aside.
- On a lightly oiled pizza pan, work your dough out and form your pizza. If you're using a pizza stone, skip the oil and sprinkle corn meal over the surface to keep the dough from sticking.
- Once you've got a nice round pizza dough going, spoon and evenly spread 1 cup of marinara sauce over it, leaving about 1/2 - 1 inch of space at the edges for your crust.Sprinkle the mozzarella cheese over the sauce, followed by the red onion, and finally, evenly spoon the bruschetta mix over the cheese.
- Place in the oven and bake according to your recipes instructions or, if using store-bought, use the package's instructions. With fresh dough, you typically want to bake it at 425° F for 15-20 minutes, or until the dough has crisped and turned golden in color (time will vary by oven). Always double check with the dough recipe/package you're using, though.
- When done, let the pizza sit to cool off for about 5-10 minutes before cutting into it. Right before cutting into it, drizzle it with a nice and thick balsamic glaze, and garnish with fresh basil leaves.