Fresh Bruschetta Pizza (Printable Version)
A homemade pizza topped with fresh bruschetta, mozzarella, garlic oil, basil, and balsamic glaze.
# Ingredients Required:
→ Oils and Seasonings
01 -
3 garlic cloves, grated
02 -
45 ml extra-virgin olive oil
03 -
Pinch of salt
→ Dough and Cheese
04 -
454 g fresh pizza dough
05 -
225 g mozzarella cheese, thinly sliced or torn
→ Toppings
06 -
180 ml DeLallo Tomato Bruschetta
07 -
15 g fresh basil leaves, torn
08 -
DeLallo balsamic glaze for garnish
# Guide to Cooking:
01 -
Combine grated garlic, extra-virgin olive oil, and a pinch of salt in a small bowl, mixing well.
02 -
Place a pizza stone or baking sheet inside the oven and preheat to 260°C. Keep the pizza stone inside while preheating.
03 -
Lay a large piece of parchment paper on the work surface and lightly sprinkle it with flour or cornmeal. Place the pizza dough on the parchment paper and dust the dough surface with additional flour for easier handling.
04 -
Roll and stretch the dough into a round shape approximately 30 to 35 cm in diameter. Brush the entire dough surface with the prepared garlic oil and evenly distribute the mozzarella slices over the top.
05 -
Using a pizza peel, transfer the pizza on the parchment paper onto the preheated stone or baking sheet. Bake for 10 to 14 minutes until the crust turns golden and the cheese is melted and bubbling.
06 -
Remove the pizza from the oven and spoon the tomato bruschetta evenly over the top. Scatter torn fresh basil leaves, drizzle generously with balsamic glaze, and slice into 8 portions.
# Extra Suggestions:
01 -
Use high-quality mozzarella and fresh basil for optimal flavor. Adjust baking time depending on oven characteristics and desired crust crispiness. Store-bought pizza dough is an acceptable shortcut.