Bruschetta Pizza
Bruschetta Pizza is a quick and easy recipe loaded with flavor. Using fresh ingredients combined to deliver Italian style yum.
Servings: 4
Calories: 552kcal
Equipment
- 1 Medium sized mixing bowl
- 1 Soup Spoon
- 1 Kitchen scissors
- 1 Glass jug
- 1 Baking tray
- 1 Silicon Baking Mat
- 2 Oven Mits
Ingredients
- 1 Pizza base Note 1
- 1 cup mozzarella cheese grated
- ½ cup basil pesto Note 2
- 1 cup cherry tomatoes cut in halves, Note 3
- ½ cup red onion finely chopped Note 4
- 1 cup cherry bocconcini (bambini bocconcini) drained, not rinsed, Note 5
- ⅓ cup fresh basil leaves finely chopped, Note 6
- balsamic glaze to drizzle, Note 7
Instructions
- Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
- Tomato mixture: add sliced cherry tomatoes, chopped onion and basil pesto to medium sized mixing bowl and use a spoon to stir and combine. Then set aside.
- Pizza base: lay pizza base on a silicon baking mat on a flat baking tray, sprinkle with grated mozzarella cheese.
- Melt cheese: place cheese topped pizza base into the oven (middle shelf) and cook for 2 mins till the cheese melts. Use oven mits to remove from oven and place on a heat proof surface.
- Tomato layer: use a soup spoon to dollop the combined tomato pesto mixture over the top of the melted cheese. Flip the spoon to the back and use it to spread out into a thick layer.
- Bocconcini balls: place the bocconcini balls on top of the tomato pesto mixture, spread across the pizza base.
- Oven bake: place the topped pizza base into the oven and cook for 25 to 30 mins till the base is crispy and the bocconcini has melted. Use oven mits to remove the cooked pizza from the oven and place on a heatproof surface. Rest for 1 to 2 mins.
- Basil and balsamic: sprinkle the freshly chopped basil leaves over the top of the cooked pizza. Drizzle the balsamic glaze over the pizza back and forth in a zig zag manner.
- Serve and enjoy: use a pizza wheel to slice the pizza into pieces. Serve immediately.
Notes
- Note 1 Pizza base: you have many options here which I will go into more detail in the substitutions and variations. My tip is to choose your favourite pizza base!
- Note 2 Basil pesto: this provides flavour, texture and works as the pizza 'sauce'. Store bought from the cold section (dip area) is my recommendation 👍.
- Note 3 Cherry tomatoes: these are a great choice for a bruschetta pizza as they literally burst with flavour and we don't need to remove the seeds and flesh, we can simply cut them in halves.
- Note 4 Red onion: another great easy to get your hands on ingredient. The onion brings a lovely contrasting flavour to the tomatoes and basil.
- Note 5 Bocconcini: these are small balls of mild white cheese that you will find in a tub in the fridge section. We drain them but there is no need to rinse them.
- Note 6 Mozzarella cheese: or pizza cheese that melts well will work for the recipe. We use this ingredient to bind the pizza toppings to the pizza base.
- Note 7 Basil: fresh and zesty this ingredient really packs a punch in any recipe. We don't cook this as it browns and looses its freshness, rather we chop and cover the pizza with it for the fresh bruschetta taste.
- Note 8 Balsamic glaze: thick and syrupy not thin (balsamic vinegar) we use this to drizzle the top of the pizza as a way to bring together the cooked pizza as well as fresh basil.
Nutrition
Calories: 552kcal | Carbohydrates: 54g | Protein: 22g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 1013mg | Potassium: 138mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1102IU | Vitamin C: 10mg | Calcium: 383mg | Iron: 3mg