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Bruschetta Pizza

Crunchy pizza base with garlic butter and melting cheese, topped with marinated ripe tomatoes for the perfect summer appetizer recipe that is delicious and brings together two classic recipes of bruschetta and pizza.
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Prep Time 15 minutes
Cook Time 10 minutes
Proofing Time 1 hour 30 minutes
Course Appetizer, Brunch, Finger food, Game night, Lunch, Main Course, Starter
Cuisine Italian
Servings 3 medium pizzas

Equipment

  • Pizza stone/baking tray
  • Baking paper
  • Pizza cutter/sharp knife
  • Bread knife

Ingredients
  

  • 1 homemade pizza dough recipe check notes below
  • 1 garlic butter bread spread recipe check notes below
  • 200 g mozzarella cheese
  • 50 g semolina

For the tomatoes -

  • 4 medium heirloom tomatoes sliced
  • 2 tbsp olive oil
  • 2 tsp balsamic vinegar
  • 2 tsp dried basil
  • 1 tsp salt flaky sea salt
  • 2 tsp crushed black pepper

Instructions
 

  • For the method for the homemade pizza dough. Once you have portioned the dough, shaped it into balls and let them proof. Prepare the garlic butter spread.
  • When ready to use remove from the fridge and let it rise/come to room temperature for 20 mins before shaping, topping and baking.
  • At this stage we can preheat the oven to the highest setting it has. After 20 mins, get a piece of baking paper (it should be approximately 10 inches in diameter.), sprinkle over semolina, this is essential or else the pizza will stick to the baking paper or the baking surface making a mess before it can even go into the oven to bake.
  • Place one of the pizza dough balls on the baking paper, drizzle a little olive oil on the dough and using your fingers, start stretching the dough out. Keep poking through the dough, maintaining a 1 inch edge around the dough. We are looking to create an 8/9 inch round. If the dough rips, pinch it back together, it is very forgiving.
  • Brush the garlic butter on the over the entire pizza dough generously, including the edge. Around 2-3 tbsp per pizza. Top with mozzarella.
  • Using a baking tray/pizza tray transfer the pizza to the oven. Bake for 10-12 minutes or until the edges are golden, the cheese is bubbling and the bottom is crusty.
  • Remove from the oven and place the sliced tomatoes on top. Drizzle with olive oil, balsamic vinegar, dried basil, salt and pepper.
  • Cut into pieces and serve while still hot.

Notes