Bruschetta Pizza


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Bruschetta Pizza
Madonna Alexander
Chicago, IL
If you can, prepare the bruschetta mix early in the day. The longer the
flavor blends, the better it tastes. You'll have some left over but
that's okay. I made an omelet with this mix and it was awesome!
10 roma tomatoes, chopped
5 to 6 cloves garlic, minced
2 T. fresh basil, chopped
1/2 red onion, finely chopped
1/4 c. plus 1 T. olive oil, divided
1/2 t. pepper
1/4 t. garlic salt
1/4 c. balsamic vinegar
13.8-oz. tube refrigerated pizza crust dough
1/2 c. pizza sauce
8-oz. pkg. shredded Italian-blend cheese
dried oregano to taste
In a large bowl, combine tomatoes, garlic, basil, onion, 1/4 cup oil,
pepper, garlic salt and vinegar. Stir to blend; drain. Place pizza crust
dough on an ungreased baking sheet. Spread with pizza sauce. Top with
1-1/2 to 2 cups tomato mixture. Sprinkle on cheese and oregano. Drizzle
remaining oil over top. Bake according to pizza crust dough package
directions. Serves 6.
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