bruschetta pizza

Lynnda Cloutier


Just like the famed appetizer, only in a pizza.

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1/2 pound reduced fat bulk pork sausage
one prebaked italian bread shell crust, 14 ounces
one package sliced turkey pepperoni, 6 ounces
2 cups shredded part skim mozzarella cheese
1 1/2 cups chopped plum tomatoes
1/2 cup fresh basil leaves, thinly sliced
1 tablespoon olive oil
two garlic cloves, minced
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1/2 teaspoon balsamic vinegar
1/4 teaspoons salt
1/8 teaspoon pepper
additional fresh basil leaves, optional

Directions Step-By-Step

in a small skillet, cook sausage over medium heat until no longer pink. Drain. Place crust on an ungreased baking sheet. Top with pepperoni, sausage and cheese. Bake at 450° for 10 to 12 minutes or until cheese is melted.
In a small bowl, mix the onions, sliced basil, oil, garlic, thyme, garlic, vinegar, salt and pepper. Spoon over the pizza. Garnish with additional basil if desired. Makes eight slices

About this Recipe

Course/Dish: Pork, Pizza
Regional Style: Italian