Bruschetta Pizza

Thinking of summer still!  What a great use of fresh tomatoes and basil.  This recipe was found in my Taste of Home June/July 2009 magazine.  It was a hit for everyone.  Greg loves his pizza sauce.  He warned me that he might not like it because there was no sauce.  Well, he liked it!  Score.  This recipe will definitely stay in my rotation of pizzas and calzones.  It was also super easy and fast to put together.

Bruschetta Pizza

PREP: 25 minutes  BAKE: 10 minutes  YIELD: 8 slices

  • 1/2 pound reduced fat bulk pork sausage (or chorizo argentino here in Peru)
  • 1 prebaked Italian bread shell crust
  • 1 pkg sliced turkey pepperoni
  • 2 cups shredded mozzarella cheese
  • 1-1/2 cups chopped plum tomatoes
  • 1/2 c sliced basil leaves
  • 1 Tbs olive oil
  • 1 Tbs sugar
  • 2 garlic cloves, minced
  • 1/2 tsp minced fresh thyme or 1/8 tsp dried thyme
  • 1/2 tsp balsamic vinegar
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • Additional fresh basil leaves, optional

In a small skillet, cook sausage over medium heat until no longer pink; drain.  Place crust on an ungreased baking sheet.  Top with pepperoni, sausage and cheese.  Bake at 450 for 10-12 minutes or until cheese is melted.

In a small bowl, combine the tomatoes, sliced basil, oil, garlic, thyme, vinegar, salt and pepper.  Spoon over the pizza.  Garnish with the basil if desired.

It is also super easy to put the tomato mixture on just one side for those that don't care for it…

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Bruschetta Pizza

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