Bruschetta Pizza
Oh dear. This pizza is on my list. My unofficial list of yummiest things ever, that is. It was so fantastic, and honestly, when I pulled it out of the oven I thought it couldn't get any better than what was staring at me.
The marriage of this hot, cheesy pesto pizza and the room temperature tomato bruschetta-like topping is so delicious that your husband will be anxiously awaiting the moment he can tear into his lunch the next day. And then you will win worst-wife-ever award when he opens it and discovers you instead packed him a much-easier-to-eat-when-you-eat-at-your-work-station tabbouleh salad (bottom of the bowl with minimal feta). No heating up and re-topping required. Seemed like a good thing. Oops. My heart was in the right place....
But seriously, this pizza is something to really get excited about. I'd recommend getting excited about it right now when the tomatoes are still freakishly good. Stop reading this ridiculous blog and make yourself some pizza.
Bruschetta Pizza
-adapted from thepioneerwoman.com
-1 large pizza crust. If you want a fast, easy homemade dough try this. Or buy some dough in a bag at Trader Joe's or your favorite pizza place (did you know that most pizza places will sell you a ball of dough?). Or use a pre-baked crust, but get a thin one.
-olive oil
-Salt And Pepper, to taste
-1/4 cup prepared pesto
-3 cloves of garlic, minced
-2 pints of cherry or grape tomatoes (1 red/1 yellow makes it extra pretty), halved lengthwise
-1 T. balsamic vinegar
-16 whole basil leaves, I ended up just putting a couple handfuls in--stack a few, roll up like a cigar and slice thinly and you will have yourself some lovely chiffonade ribbons.
-1 1/2 cups shredded mozzarella
-1/4 c. shredded parmesan
-1/2 cup fontina cheese, grated
-1/2 small log of goat cheese (or about 1/4 c)
Make your dough and roll it out as thin as is possible. Spread pesto over the crust. Toss 4 cheeses together and then spread evenly over the pizza. Bake the pizza at 450 degrees for 12-15 minutes or until done. Meanwhile (or before you make the pizza. You can do this next part ahead.) heat about 1/4 c. olive oil in a pan and saute the garlic for couple minutes. Stir it often, don't let it burn or you will be sorry. Cool slightly. Combine tomatoes, basil, garlic oil, balsamic, and salt/pepper to taste in a large bowl. Adjust seasonings as you desire. Let this sit and marry nicely together for awhile if you can (pop it in the fridge if you make it far ahead of time). Cut pizza into slices, top each with the tomato salad and fall instantly in love.
Get in my belly, Bruschetta Pizza!