Homemade Tomato Bruschetta Pizza
If you’ve been reading the blog for a while, you know that I’m all about meal planning. I try to eat healthy and cook at home. I’m usually pretty good at making food for us, but sometimes, I slip. Last Wednesday was one of those times. Nick and I were both really tired, so we picked up a Bruschetta Pizza on the way home. It was decent, but like any chef, I immediately thought, “I could make this better!” So I did.I perfected my Bruschetta recipe many moons ago when I was still in high school. It’s a simple combination of tomatoes, olive oil, garlic, parsley and feta cheese. I know the feta isn’t exactly traditional, but it adds a nice salty kick. I think what makes my Bruschetta recipe so good, aside from the feta, is the fact that I let the flavours meld in the fridge for at least 4 hours. It makes for a beautifully flavourful mixture ready for any number of things! I usually put it atop a baguette and bake with mozzarella, but our takeout pizza inspired me to create a Bruschetta Pizza of my own.
I changed my bruschetta mix slightly for this pizza. I didn’t add any olive oil because I didn’t want the excess liquid to make the crust too soggy.
Naturally, as I was eating this Bruschetta pizza, I was critiquing it and figuring out ways that I could make it better. For one, the bruschetta needed a bit more flavour. This is no problem, as I know that my Bruschetta is delicious and has a good amount of garlic in it. Two, the Bruschetta mix kept falling off of the pizza. To fix this, I decided that I would layer the mozzarella cheese with the tomatoes. My hope was that the melted cheese would keep them intact. Lastly, our pizza didn’t have any sauce besides some olive oil and herbs. I liked that it was light, but I wanted to up the flavour factor a bit and use a herb and olive oil mix similar to what restaurants serve to dip your bread in.
Full disclosure - when I was going to school for baking, we spent an entire semester just making bread. There were many nights when I just took a loaf of bread home and ate the entire thing dipped in olive oil and herbs. It’s not something I’m particularly proud of, but I’ll be damned if it wasn’t delicious.
Anyways, the pizza requires a little bit of prep, but comes together pretty quickly the night that you want to eat it.
I was really happy with how the pizza came out! As I predicted, my method of layering the tomatoes and the cheese prevented the tomatoes from falling off. It was the perfect solution! I can’t wait to make it again with some tomatoes from the farmers market.
I have a feeling we’ll be eating this Bruschetta Pizza now instead of opting for takeout!