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


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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

How to Make Bruchetta pizza


  • 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.

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