Bruschetta Pizza

Bruchetta Pizza by Chef Joy Houston

Easy Pizza Loaded with Fresh Vegetables

By far my favorite pizza for both flavor and prep time. When you want more time with your family
and friends and less time in the kitchen, this is the pizza to choose. Make sure to let the cheese
that is baked directly on to the crust lightly bubble before you pull it out of the oven and top it with
the bruschetta. The smell of this pizza magically attracts friends and neighbors so consider making
two.

1 pizza crust
2 cups diced fresh tomatoes, rinsed of seeds
1 cup basil, chopped
6 cloves garlic, minced
4 tablespoons olive oil
sea salt
fresh cracked pepper
1 cup quatro fromagio or fresh mozzarella cut into ½ inch cubes

Preheat the oven to 400°. In a glass mixing bowl combine olive oil , salt and pepper. Whisk with a fork then add tomatoes, basil, garlic and ¾ cup of the cheese and gently toss. Let flavors marry while you sprinkle one quarter of the cheese on the pizza crust and bake just until cheese starts to bubble. Remove from the oven and top with the bruschetta. Place back in the oven for 5 more minutes to heat the tomatoes through. Slice and serve immediately.