Bruchetta pizza

Heather Brignall


I tried to copy one we tasted at Moxies.... i was told it is pritty close.

★★★★★ 1 vote
8 or so pieces


1 pkg
active dry yeast
1/4 c
water, warm
1 Tbsp
1 Tbsp
1 tsp
2 3/4 c


1 large
red onion
1 bunch
bulb of garlic. chopped ( i use whole bulb)
3 Tbsp
cilantro, dried
goat cheese
mozza, pavalone cheeze
8/10 large
romano or other tomatoes


1place yeast in 1/4 cup of luke warm water. let rise until double. Place sugar, shortning and boiling water into a large bowl and stir until dissolved wait until luke warm.. and then add yeast mixture.add 1 1/2 cups of the flour and beat with electric mixer ,once blended add the rest of the flour and kneed until elasticy and doesn't stick although it is a little tacky . Let rise until double in bulk. will make 2 cookie sheet pizzas or 3 round average size pizzas
2a day or 2 ahead chop romanoe tomatoes , at least 8 to 10 into a glass bowl. chop red onion and add to tomatoes and the bulb of garlic chopped fine i use a special chopper for the garlic to get it small . add cilantro and olive oil and mix well. keep in refrigerator for at least a day the longer the better the flavours mix.steam asparagus until tender and then chop into good bite size pieces.
3press dough into pan, wipe olive oil on crust place bruchetta mix ontop of crust( you may have some left just use the leftovers with crackers for a snack) then cut up asparagus then chunks of goat cheeze don't put lots on just chuncks scattered. it is a strong flavor. and then top off with other cheezes. bake in oven at 400 f. for approximate 25 to 30 min.