Pizza Bruschetta Recipe
white pizza with marinated diced tomatoes and mozzarella with E.V.O.O.
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Ingredients
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Pizza Base
Toppings
Method
Making the Pizza Base
- 1
Prepare the Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix the Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead the Dough
Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let the Dough Rise
Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Preparing the Toppings
- 5
Marinate the Tomatoes
Dice the Roma tomatoes and place them in a bowl. Add E.V.O.O., salt, freshly cracked black pepper, and chopped fresh basil leaves. Toss well and let it sit for 15-20 minutes to absorb flavors.
- 6
Prepare the Cheese
Slice the fresh mozzarella cheese into thin rounds or tear into small pieces.
Assembling and Baking
- 7
Preheat the Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while it heats.
- 8
Shape the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch round or shape it into a rectangle, depending on your baking surface.
- 9
Add Toppings
Transfer the shaped dough onto a baking sheet or a pizza peel if using a stone. Spread the marinated tomato mixture evenly over the dough, followed by the mozzarella cheese.
- 10
Bake the Pizza
Place the pizza in the preheated oven (or on the pizza stone) and bake for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
- 11
Finish with Balsamic Glaze
Remove the pizza from the oven and drizzle with balsamic glaze before slicing and serving.
