Bruschetta pizza is loaded with fresh summer tomatoes, basil and garlic over lots of melted mozzarella cheese. What better flavor for summer pizza?
I love this time of year, when the farmers market is full of fresh produce. There are tables loaded with lettuce, fresh herbs, tomatoes, peaches, berries, and flowers. I was so happy to hear that Laura of Mother Would Know chose “Summer’s Bounty” for this month’s Progressive Eats theme.
I go to my favorite farmers market, Headhouse Square in Philadelphia, every single week, even if I don’t intend to buy anything, just to see what’s there. As soon as I see fresh tomatoes, I buy some, even if only to use in a side salad. They are so juicy and the flavor is amazing.
I knew I wanted to incorporate tomatoes into my Progressive Eats dish. I chose bruschetta pizza because it’s a recipe I’ve been wanting to make for several months. Sometimes when we drop off our son at my parents’ for a sleepover, we’ll stay for pizza before heading back home. The restaurant around the corner has the most delicious bruschetta pizza.
I’ve been wanting to make that pizza at home, but I’ve been waiting for those delicious local tomatoes and fresh basil to reach the farmers market.
I make my own pizza dough at home using the recipe at Annie’s Eats. I love that it makes enough for two crusts, one to use now and one to freeze for later (at least, until my son gets bigger and I need TWO pies for Pizza Friday!). It’s very easy to make, and very easy to stretch and shape. You can use your favorite recipe, or even
- 5 small roma tomatoes seeded and diced small
- 2 cloves garlic grated or minced fine
- 3 tbsp extra-virgin olive oil
- Salt and pepper
- 1 lb pizza dough homemade or store-bought
- 1 tbsp olive oil divided
- 1/2 tsp garlic powder
- 6 oz shredded mozzarella cheese
- 1/4 cup fresh basil sliced chiffonade (into thin strips)
In a container with a tight-fitting lid, combine the diced tomato, garlic, and 3 tbsp of olive oil. Seal the container and shake to combine. Season to taste with salt and pepper, seal and shake again. Refrigerate for at least 30 minutes, or up to several hours.
Preheat oven to 450 degrees. Sprinkle a pizza peel with corn meal.
Stretch the pizza dough out to a 10- to 12-inch circle. Brush with 1 to 2 tbsp olive oil, then sprinkle the garlic powder evenly over the dough.
Spread 2/3 of the shredded mozzarella cheese over the dough. Bake for 15 to 18 minutes, until the edges of the dough are starting to brown and the cheese is melted.
Use a slotted spoon to remove spoonfuls of the tomato mixture (draining off most of the oil/juice mixture) and sprinkle evenly over the pizza.
Sprinkle the remaining mozzarella cheese over the tomato mixture and return the pizza to the oven, baking just until the cheese melts.
Remove from the oven, sprinkle the basil over the pizza, slice and serve.
Recipe by The Redhead Baker
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re featuring Summer Bounty, hosted by Laura Kumin, who blogs at Mother Would Know. Our theme features fresh vegetables, herbs, and fruits associated with summer in a menu that we hope you’ll enjoy!
- Dill Caprese Bruschetta from Jenni Field’s Pastry Chef Online
- Mediterranean Salsa Brushetta from Foodhunter’s Guide
- Middle Eastern Zucchini Tahini Eggplant Dip from Mother Would Know
- Bruschetta Pizza from The Redheaded Baker
- Zucchini, Summer Squash, and Tomato Tart from The Wimpy Vegetarian
- Blueberry White Chocolate Tart from Stetted
- Mile High Strawberry Pie from That Skinny Chick Can Bake
- Pretty as a Peach Shortbread (gluten-free) from The Heritage Cook