It has been a busy summer with disc golf, our trip to Niagara-on-the-Lake and now getting ready for a hiking trip. I tend to share less new recipes in the summer since it is a short season for us. I hope you enjoyed the martini recipes that I recently shared. Hopefully I will be able to post a few more cocktails! Greg has been growing tomatoes in his garden and has a great harvest. So now I need to figure out what to do with them. Don’t they look great!
Last year I made a Margherita Pizza that was really good. This year I wanted something slightly different so I made a Bruschetta Pizza, which is excellent! It is quick to put together and bakes in about 9-minutes. Or I bet you could even put it on your grill if you do not want to heat the oven. I like to use large pieces of basil since it is a herb I adore. I bought a plant from Wegmans and it was a pretty good size. Plus I am a big fan of Balsamic Vinegar and I like to use an 18-year age Balsamic from Italy. It is smooth without any harshness that you sometimes get with a store bought Balsamic. It makes a great appetizer, lunch, or a light dinner. Plus you could grill chicken to serve with the pizza.
Ingredients I used:
1 Boboli thin-crust pizza
1 cup Shredded Mozzarella Cheese, Park-Skim
About 2 cups Chopped Tomatoes
2 tbsp Red Onion, Chopped or Diced
Fresh Basil Leaves, whole
1 tbsp Grapeseed Oil
½ tsp Balsamic Vinegar
¼ tsp Salt
1/8 tsp Pepper
½ tsp Italian Seasonings
Preheat oven to 450 degrees. Spray a baking pan and place pizza crust on it. Mix together your sauce ingredients and brush over pizza crust. Add chopped tomatoes and chopped red onions.
Add basil leaves.
Bake 9-minutes or until cheese is melted.