bruschetta pizza

Lynnda Cloutier


Just like the famed appetizer, only in a pizza.


★★★★★ 2 votes



  • ·
    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

How to Make bruschetta pizza


  1. 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.
  2. 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

Printable Recipe Card

About bruschetta pizza

Course/Dish: Pork Pizza
Regional Style: Italian

Show 3 Comments & Reviews

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