This recipe is a twist on my favorite fresh bruschetta recipe. I was visiting my sister in Colorado over the Christmas holidays and we visited a local cheese importer and picked up a variety of delicious cheeses that included some fresh mozzarella and fresh sun dried tomatoes. With a family to feed, we decided to make some gourmet pizzas so that everyone could enjoy the wonderful cheeses we bought. One of our fabulous creations was the Pear & Gorgonzola Pizza that I posted back in January!
This Bruschetta Pizza turned out great and was one of my favorites. You could certainly use the tomato mixture to make standard bruschetta by brushing sliced baguette with a little olive oil and toasting or grilling, then topping with the tomato mixture and placing under the broiler until melty. Either way you go, this is a delicious recipe for restaurant-style eating at home or entertaining.
- ½ cup sundried tomatoes packed in oil drained
- ½ red onion finely chopped
- 2 tablespoons capers
- 20 fresh basil leaves chiffonade
- ½ pound mozzarella grated
- 2 tablespoons balsamic
- ¼ cup extra virgin olive oil
- ½ teaspoon salt to taste
- ½ teaspoon fresh cracked pepper to taste
- 1 clove garlic minced & mashed
- 8 ounces fresh mozzarella sliced
- 1 can Pillsbury Pizza dough
- Preheat oven to package directions on dough.
- Chop sundried tomatoes and place in a small bowl. Add the onion, garlic, and capers. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomato mixture. Add oil and balsamic vinegar and a salt and cracked black pepper to the bowl and gently toss to coat. Cover and refrigerate until ready to use.
- Roll out pizza dough onto a rectangular jelly roll pan or pizza pan, pressing to form to the pan.
- Sprinkle dough with ½ of the grated cheese, then scatter all of the tomato mixture over the cheese. Top with remaining grated cheese and fresh mozzarella slices.
- Bake until crust is golden brown and cheese is fully melted.