Everything you love about sweet, garlicky, and herbaceous bruschetta scattered over a cheesy pizza.
Course Main Course
Cuisine Italian, Vegetarian
Keyword Bruschetta, Italian, pizza, vegetarian
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Author Dana Sandonato
10ozsliced grape tomatoes (about 2 cups)
1/4cupribboned or roughly chopped fresh basil
3large garlic cloves, minced
1TBSPextra virgin olive oil
Cracked black pepper
16ozball of fresh pizza doughstore bought or homemade is fine
1/4red onion, thinly sliced into rings, then halved
Extra fresh basil leaves, for garnish
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.
Want to jazz up your crust? Brush some olive oil or melted butter over the edges of the dough you left naked for a crust to form. Sprinkle with some garlic salt and/or Italian herbs.