Preheat broiler to high or heat up the grill.
What is bruschetta pizza made of?
Bruschetta pizza is just that: pizza topped with tomato bruschetta mixture. It’s a mix of fresh garden tomatoes (or, you know, store-bought cherry tomatoes in the middle of winter will suffice here), shallot and garlic for the best flavor burst, and fresh basil.
How do you make bruschetta mix?
Bruschetta Mix. Place the sliced grape tomatoes, ribboned basil, and minced garlic into a large bowl. Drizzle with the extra virgin olive oil, then sprinkle with salt and pepper. Give it a good stir to mix it all up, and set aside. Pizza. On a lightly oiled pizza pan, work your dough out and form your pizza.
What is bruschetta?
The Italian translation of bruschetta is ‘to roast over coals.’ This refers to roasting the bread, not the toppings. Bread that was going stale was sometimes salvaged by turning it into bruschetta.
What is bruschetta and Burrata flatbread pizza?
This quick and easy Bruschetta and Burrata Flatbread Pizza is your answer for 15-minute weeknight dinners and it makes for a fresh, flavor-loaded vegetarian appetizer! It’s a recipe the whole family will love!
Is Bruschetta A meat?
In Italy, bruschetta is often prepared using a brustolina grill.
|Bruschetta topped with a tomato salad, caramelized balsamic vinegar, and Grana Padano cheese|
|Serving temperature||Cold dish|
|Main ingredients||Bread, garlic, olive oil|
|Variations||Tomato, vegetables, beans, cured meat, cheese|
How many calories are in a bruschetta pizza?
Calories in Bruschetta Pizza
|Total Carbohydrate||28.8 g|
|Dietary Fiber||1.0 g|
What toppings can you put on pizza?
25 Best Pizza Topping Ideas
How to keep pizza from sticking to pizza stone?
Avoid lifting or handling the stone when it is hot. To prevent the dough from sticking then it may be better to use fine polenta, cornmeal or semolina rather than flour. These are slightly coarser than flour so won’t turn into a gluey paste as quickly if they come into contact with water.
Is bruschetta served warm?
All you’ll need to do as the bread comes off the grill is add the final touches and pass them or set them out for your guests. Traditional bruschetta is served just like this, hot off the grill.
Is bruschetta a meal?
Typically, bruschetta is a snack, first course or an appetizer, but I think of bruschetta more as a meal. I like to top this grilled bread with simple toppings and serve them with a green salad. Place bowls of cherry tomatoes, olives and fruit, a platter of cheese and a bottle of light red wine on the table.
What is a good 3 topping pizza?
What meat is pepperoni?
Pepperoni in the United States is a raw sausage made of beef and pork or pork only. Products made of 100% beef must be called beef pepperoni.
What is a good 1 topping pizza?
Nearly 53% of Americans choose pepperoni as their favorite pizza topping which makes it the most popular topping in the nation. The next favorite toppings are sausage, mushroom, and bacon.
Can I use parchment paper on a pizza stone?
You should not use parchment paper on a pizza stone because most types of parchment can’t handle the heat. To get crispy pizza on a pizza stone, you need the oven to be as hot as possible. That means the oven will be 450 – 500°F (230 – 260 °C) or more, while parchment paper usually can’t handle more than 430°F (220°C).
Should I flour my pizza stone?
Preparation and cooking
For best results and for a crispy crust, pre-heat your Pizza Stone in the oven at 240°C / 475°F / Gas Mark 9 for 10 minutes. Do not flour the Pizza Stone (as the flour might burn) and place it on the lowest shelf of the oven.
Do I grease a pizza stone?
This is a mistake we see many people make! While other stones may need to be oiled or seasoned, this will ruin the Pizzacraft stones and cause them to smoke or have a bad odor. The Pizzacraft Pizza Stones come ready to cook with! There is no need to put flour or semolina on the stone.
What meat goes well with bruschetta?
Top bruschetta with any toppings that you enjoy, such as pulled pork and arugula or a mixture of vegetables. Try kale sauteed in olive oil and garlic as a delicious topping or goat cheese, tomatoes and basil.
Is bruschetta healthy to eat?
Despite being a smaller dish, there are a few significant health benefits that come with bruschetta. Many of them are within the tomatoes! Amongst other things, they are a great source of potassium and Vitamin C. They are also a great source of antioxidants, which can help do all sorts of things for your body.
What meat goes good with bruschetta?
Beef Flat Iron Steak is served on crusty bread with a garlic-feta spread, tomatoes and olives. Beef Flat Iron Steak is served on crusty bread with a garlic-feta spread, tomatoes and olives.
How do you describe bruschetta on a menu?
Description. A tantalizing mixture of crisp basil, fresh tomato, flavorful garlic, capers, and balsamic vinaigrette… served with toast points.
What are some good side dishes to eat with bruschetta?
What to serve with bruschetta?
How to make an easy bruschetta recipe?
Easy Bruschetta and Burrata Flatbread Pizza
- This 15-minute Bruschetta and Burrata Flatbread Pizza is the perfect solution for last-minute weekday dinners, and it also doubles as a vibrant, flavor-packed vegetarian appetizer!
- This is a meal that the entire family will enjoy!
- Oops, I did it again…
to your heart’s content (er, stomachs).I became disoriented in this mashup of bruschetta, burrata, and pesto…You’re mistaken if you believe it was sent from up high…and it absolutely is.Okay, but honestly, I couldn’t let this tomato season pass by without sharing another quick vegetarian flatbread pizza recipe, or another bruschetta dish, with you guys!
- The following are some of my favorite items!
- Is it the same with yours?
- Let’s get this party started!
- Flatbread pizzas are the best of all worlds when it comes to quick and easy dinners.
- The finest quick appetizer that feels a little bar-fancy, was created to be served with wine, and is one that you’ll want to make again and over again is these.
- In this case, only 15 minutes and 6 or so items are required (never counting olive oil and salt, because those are what we call pantry essentials).
- Those are statistics that just cannot be matched.
What is bruschetta pizza?
- You know that summertime bruschetta topping that is always a hit for its bright, fresh flavor?
- That’s what I’m talking about.
- Bruschetta pizza is exactly what it sounds like: pizza that has been covered with a tomato bruschetta mixture.
With fresh garden tomatoes (or, you know, store-bought cherry tomatoes in the winter), shallot and garlic for the finest flavor explosion, as well as fresh basil, this dish is a winner.Bruschetta pizza is quite similar to a margarita pizza in that it has fresh mozzarella and basil, but it also contains tomatoes, garlic, and shallot in addition to the other ingredients.There’s a ton of flavor and sweetness to savor!
What You’ll Need to Make this Flatbread Pizza
- First and foremost, there is the flatbread. There are two possible paths to take from here. You may either use store-bought naan flatbread (as seen in the photo) or prepare your own flatbread from scratch. Making handmade flatbread is also a quick and simple process, although it will clearly take a bit more time than the rest of the recipe’s preparation time. If you’re making homemade flatbread, I recommend cooking it on the stovetop to achieve the most naan-like texture and flavor. You may alternatively bake the dough for a few minutes before continuing with the recipe as you would with pizza dough. The remaining components are as follows: Bruschetta Topping: Cherry tomatoes, garlic, and shallot are the main ingredients in my variation of the bruschetta topping. Fresh garden tomatoes can simply be substituted with the canned tomatoes. If the tomato is particularly juicy, I recommend removing the seeds to prevent the tomato from seeping into the flatbread and becoming soggy.
- Are fresh bruschetta pizzas really possible without a vibrant, zesty pesto sauce? No, I don’t believe so. Make your own pesto or get some from the supermarket
- the choice is yours.
- I am a huge fan of burrata cheese, and it is no secret around here that I like this cheese. Perhaps the term ″obsession″ is more appropriate? Despite the fact that burrata is identical to fresh mozzarella in appearance, it has a creamy interior that is luscious and very delectable.
How to Make Bruschetta Flatbread
- Is it possible to overstate how simple this recipe is to make?
- It’s the simplest flatbread recipe possible since, as previously said, we’re using naan bread as the basis.
- A naan flatbread pizza, on the other hand, is unbeatable when it comes to quick and easy meals.
And now that I have a recipe for homemade flatbread, I must also mention that it is quite simple to create homemade flatbread!Begin with the naan and put a thin layer of pesto on top of the flatbread to make a sandwich.This is essential for the basil taste in the bruschetta, especially if you’re making it in the winter when fresh basil is prohibitively expensive (and, perhaps, you have some fresh pesto that you frozen during the summer?).In the event that you don’t have homemade, don’t worry, store-bought will work just as well.On top of the pesto, layer the bruschetta tomato mixture, which includes diced cherry (or grape!) tomatoes, a shallot, and a pinch of salt and freshly ground black pepper (ok, go ahead and do a lot of garlic).
- After the bruschetta mixture has been added, burrata cheese is added, which is creamy, creamy, creamy.
- If you want to make a burrata pizza, I propose ripping it apart (remember, the interior is c.r.e.a.m.y), spreading it around, and then baking it in the oven!
- Ensure that the burrata is completely dry before adding it to your pizza, otherwise the residual moisture from the container it was stored in may leak into your pizza.
- A note on substitutions: If you can’t get burrata, fresh mozzarella is a fantastic replacement!
- Bake the flatbread in the oven until the cheese is melted and the edges are golden brown, then remove from the oven and serve immediately.
- Red pepper flakes, a pinch of freshly ground black pepper, and a sprinkle of sea salt flakes are some of my favorite toppings.
- Of course, some fresh basil would be nice.
- Garnishes of fresh basil always improve the taste of a dish.
- Enjoy each and every last piece of your meal while you sip on your favorite beverage.
Frequently Asked Questions
Is there anything I can use in place of the burrata? If you are unable to get burrata, fresh mozzarella cheese may be used as a replacement with little difficulty. Pre-shredded mozzarella is not recommended for this recipe since fresh mozzarella provides a much more creamy, mild, and genuine flatbread experience; however, it may be used in a pinch if you don’t have fresh mozzarella on hand.
More Easy Flatbread Recipes:
- Flatbreads with corn, burrata, and pesto
- Mediterranean Flatbread
- Artichoke and Arugula Flatbread
- Grilled Peach, Burrata, and Pesto Flatbread
- Corn, Burrata, and Pesto Flatbread
- Flatbreads with Zucchini, Corn, and Brie
- Margherita Flatbread with Burrata
- Zucchini, Corn, and Brie Flatbread
- Zucchini, Corn, and Brie Flatbread
- Zucchini, Corn, and Brie Flatbread
- 2 naan flatbreads, or homemade flatbread
- 1 cup cherry or roma tomatoes, diced
- 2 Tablespoon shallot, finely chopped
- 3-4 garlic cloves, finely chopped or minced
- 1 tbsp olive oil
- pinch of salt
- 4 Tablespoon basil pesto, divided
- 8 oz. burrata
- fresh basil leaves for garnish
- 2 naan flatbreads, or homemade flatbread
- 2 naan flatbreads, or homemade Optional ingredients: red pepper flakes and flakey sea salt.
- Warm the oven to 375 degrees Fahrenheit
- if you have a pizza stone, preheat it at the same time as the oven.
- To make the sauce, combine the diced tomatoes, garlic, shallot, olive oil, and a bit of salt in a small mixing dish.
- Assemble the flatbreads on a baking sheet or pizza stone to make assembly easier. Make a uniform layer of pesto on the naan flatbreads, leaving enough crust to give them a crust if desired. Top with the tomato mixture, which should be evenly distributed between the two flatbreads.
- Before using the burrata, be sure to wipe it dry with a paper towel or a tea towel to remove any excess moisture. To assemble, tear or chop the burrata into little pieces and arrange them around the naan.
- The flatbreads should be baked for 10-12 minutes, or until the burrata has melted and the edges are golden brown. As preferred, garnish with fresh basil, red pepper flakes, freshly ground black pepper, and flakey sea salt before serving.
By the Way…
This dish is a part of our collection of simple flatbread pizza recipes that are quick and easy to make. Take a look at it!
Easy Bruschetta Pizza
- Archived from the original on April 24, 2019 Bruschetta Pizza by Killing Thyme (updated March 21, 2022) On top of a cheesy pizza, you’ll find everything you love about sweet, garlicky, and herbaceous bruschetta piled high.
- In my household, we are rather outspoken about our desire to build an outdoor pizza oven.
- A fire pit, Adirondack chairs, and a stone pizza oven are all part of the idea for an outdoor patio off our covered deck, which will serve as a dining area during the warmer months.
In addition to all of this, a raised vegetable garden runs down the side of the house.We’ll be able to effortlessly produce garden-to-table pizzas right in the comfort of our own backyard in this manner.And!Instead of cooking, we may simply sit outside and breathe in the perfume of freshly harvested vegetables hanging on their vines.Do you have a vegetable garden of your own?
- What is it that you like planting the most?
- When it comes to ordering pizza, I’ve indicated in prior blogs that we prefer to keep things basic; cheese, pepperoni, and mushrooms are our go-to toppings.
- However, when it comes to preparing pizza at home, the desire to be inventive is STRONG.
- The more vibrant and exciting the setting, the better.
- Even while the taste profile in this recipe is comparable to that of a Margherita pizza, it has a little additional punch, which makes it a more interesting dish.
- Putting bruschetta and pizza together in one tasty bite, on the other hand, sounded like a great concept.
- And, let me tell you, it’s really fantastic.
- Pizza pies created with seasonal ingredients and cooked from scratch are my favorite, so expect to see more of these during the spring and summer months.
- But for the time being, I sincerely hope you like this one:)
Other than pizza…
- I’ve been listening to podcasts to catch up.
- Cooking using food scraps was the topic of a mini-cast hosted by The Splendid Table at the beginning of the month.
According to research conducted in the United States, we squander around 40% of our food supply.Consider the following scenario: the next time you’re putting your groceries away, take a look at everything you bought and imagine that you’re throwing away nearly half of everything you bought.Isn’t that depressing?Reality has a way of getting under your skin.Let’s get things sorted out.
- Just finished reading Kameron Hurley’s The Geek Feminist Revolution, which covers a wide range of topics from feminism in geek culture to Internet fury and unrestrained hate.
- It was an excellent read.
- Having grown up playing video games, having an interest in fantasy, and presently earning my income via my own creative endeavors and writing, this book has struck a very personal chord with me.
- The book is comprised of a series of sincere and well-written articles written by the author.
- I would really suggest it to anyone who is interested in this type of thing:) (Fun fact: it isn’t only for women, by the way.) Netflix!
- Speaking of female role models in geek culture, I’ve been a fan of Brie Larson’s work ever since I saw her in Captain Marvel.
- Because of this, I was really excited to watch her directorial debut, Unicorn Store, which premiered on Netflix.
- But… It was impossible for me to get through it.
- I was getting bored.
(Even in the case of Samuel L.Jackson, whom I like!) Have you had a look at it?What are your opinions on the matter?I hope you’re getting enough nutrients this week:) Please let me know if you attempt this recipe or if you come up with your own variant in the comments section!It’s a pleasure to communicate with you.
- Photograph your results and tag me on Instagram @killing thyme to be included in our newsletter.
Get the Recipe:
Easy Bruschetta Pizza
8 slices are obtained from this recipe. Preparation time: 20 minutes Preparation time: 20 minutes Time allotted: 40 minutes On top of a cheesy pizza, you’ll find everything you love about sweet, garlicky, and herbaceous bruschetta piled high.
- 8 slices are produced from one batch. Approximately 20 minutes are required for preparation. Approximately 20 minutes of preparation time 40 minutes in total. It’s like having your favorite flavors of sweet, garlicky, and herbaceous bruschetta all in one place: a cheesy pizza.
- 2 cups shredded mozzarella
- 1 cup marinara sauce
- 1/4 red onion, carefully cut into rings, then half
- extra fresh basil leaves for garnish
- 1 cup balsamic glaze
- 16-ounce ball of fresh pizza dough (store-bought or handmade is acceptable)
If you’re making your own dough from scratch, preheat the oven according to the directions on the recipe. If you’re using store-bought ingredients, preheat the oven according to the directions on the package.
In a large mixing bowl, combine the sliced grape tomatoes, ribboned basil, and minced garlic until well combined. Using the extra virgin olive oil, drizzle over the dish and season with salt and pepper. Give it a thorough swirl to ensure that everything is well combined, and then set it aside.
- Work the dough out and shape your pizza on a pizza pan that has been gently greased. Instead of using oil, sprinkle corn meal over the surface of the pizza stone to prevent the dough from sticking
- if you’re using a baking stone, skip the corn meal.
- Make a beautiful round pizza dough and put 1 cup of marinara sauce over it evenly, allowing around 1/2 – 1 inch of space around the borders for your crust.
- To finish the dish, evenly spread the bruschetta mixture on top of the sauce and top with mozzarella cheese, red onion and basil leaves.
- Place in the oven and bake according to the directions on the recipe or, if using store-bought, according to the directions on the packaging of the product.
- Typically, when working with new dough, you want to bake it at 425° F for 15-20 minutes, or until the dough has crisped and turned golden brown in color (time will vary by oven). It’s always a good idea to double-check the dough recipe or container you’re using, though.
- Allow the pizza to cool for around 5-10 minutes after it has been finished baking before cutting into it. Just before serving, pour it with a lovely and thick balsamic sauce and top it with fresh basil leaves.
Do you want to spice up your crust? In order for a crust to form, brush some olive oil or melted butter over the edges of the dough that you left unbrushed. Garnish with a pinch of garlic salt and/or Italian herbs, if desired. Main Course: This is the course you are looking for. Italian and vegetarian cuisines are available.
What Is Bruschetta?
- This traditional Italian antipasto or appetizer is enjoyed by people all over the world.
- The most popular places to find it are Italian restaurants and pizza parlors.
- Bruchetta can be topped with a range of ingredients; nevertheless, regardless of the variety, the toppings are always served on a single piece of toasted or grilled bread.
Some people think that bruschetta must always be topped with olive oil, while others feel that the toppings can be changed to suit the occasion.
- The preparation and consumption of bruschetta may be traced back to the 15th century in the Italian province of Tuscany, when it first appeared on the menu.
- ″To roast over embers″ is the literal translation of the Italian word bruschetta.
- This refers to the process of roasting the bread rather than the toppings.
Bruchetta was a dish made from stale bread that was occasionally saved from being thrown away.Brunchetta was initially made with grilled bread, olive oil, garlic, salt, and pepper over a hot grill.It was a popular method for olive oil manufacturers to promote their product.Tomatoes and other ingredients have just recently been introduced.In the 1990s, it gained popularity as an appetizer or antipasto in the United States of America.
The preparation and consumption of bruschetta may be traced back to the 15th century in the Italian province of Tuscany, where it first appeared in the cuisine.Roasting over coals is how the Italians describe their bruschetta.Instead of the toppings, this refers to roasting the bread.Making bruschetta out of stale bread was a common way of extending its shelf life.Brunchetta was initially made with grilled bread, olive oil, garlic, salt, and pepper on a grill pan.
It was a frequent method for olive oil manufacturers to promote their products….Tomatoes and other ingredients have only been introduced recently.In the 1990s, it gained popularity as an appetizer or antipasto in the United States.
Around the world, there are several variations on the bruschetta dish that may be found in restaurants.Despite the fact that some claim that bruschetta is not genuinely bruschetta until the toasted bread is covered with olive oil, many individuals have replaced other toppings for the original ones.In fact, in many recipes, the toasted slice of bread is the sole element that has been preserved from the original recipe’s ingredients.Most often, bruschetta is served without olive oil and instead covered with a sauce, cheese, or vinaigrette.A variety of vegetables, such as mushrooms, artichokes, olives, onions, and other vegetables, are frequently used as a topping.
There are also egg salad bruschetta and dessert bruschetta, which are covered with honey and fruit, among other things.
When cooking classic bruschetta, it is important to utilize products from Tuscany, particularly Tuscan bread. The bread has a round or oval form, is white in color, and has a light and airy feel. When the bread is cooked, the crust becomes golden brown and becomes quite flaky. The bread also has a little almond flavor to it.
Bruschetta, despite the fact that it is made up of identical ingredients, is not a little pizza. Before the toppings are applied, the bread is frequently toasted or grilled to a golden brown. Pizza is generally baked with its toppings on top, as opposed to on the bottom.
While comprised with the same ingredients as a tiny pizza, bruschetta is not the same size. Before the toppings are applied, the bread is often toasted or grilled. The toppings of a pizza are typically cooked alongside the pizza dough.
A total of eight slices A knife and fork may be required to cut into this thick pizza!It’s sure to become a family favorite since it’s bursting with Italian flavor and bursting with fresh tomatoes.Making a handmade whole wheat crust makes it much more delicious!—Debra Kell, a resident of Owasso, Oklahoma Photo courtesy of Taste of Home of Bruschetta Pizza Recipe.Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links.
As of the time of writing, the ratings and pricing are correct, and all goods are in stock.
- 2 cups shredded part-skim mozzarella cheese
- 1 1/2 pounds reduced-fat bulk pork sausage
- 1 pre-baked 12-inch pizza crust
- 1 package (6 ounces) sliced turkey pepperoni
- 1-1/2 cups chopped plum tomatoes
- 1/2 cup fresh basil leaves, thinly sliced
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- Additional fresh basil leaves, if desired
- 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
- 1/2 teaspoon balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Cook the sausage in a small pan over medium heat until it is no longer pink, then drain. Place the crust on a baking sheet that has not been buttered. Pepperoni, sausage, and cheese are placed on top. Bake at 450 degrees for 10-12 minutes, or until the cheese is melted.
- A small mixing bowl is ideal for combining the tomatoes, cut basil and other ingredients like as oil, garlic, thyme, vinegar, salt and pepper. Toss the pizza with a spoon. If desired, garnish with extra basil leaves.
1 slice has 346 calories, 17 grams of fat (6 grams of saturated fat), 62 milligrams of cholesterol, 1044 milligrams of sodium, 26 grams of carbohydrate (0 grams of fiber), and 24 grams of protein.
Bruschetta Pizza With Garlic & Feta
With a piece of bruschetta pizza in one hand and a glass of cold white wine in the other, I’m ready to start the evening.I think that having a glass of wine on a sunny and warm summer day seems like a tiny slice of heaven.In an ingenious approach, pizza dough is utilized as the basis of the bruschetta, rather than the traditional crusty bread base.Pizza made at home, of course, is far superior to store-bought pizza since it can be customized to your preferences.A bruschetta with a wonderful crispy pizza crust and the freshness of the plum tomatoes is a delectable combination of flavors and textures.
What Is Bruschetta Pizza?
This pizza is made by combining two popular Italian dishes, and I must admit that it is a delectable mixture.After being coated with extra virgin olive oil and minced garlic, a pizza dough is half cooked till golden brown.It comes out of the hot oven sparkling with the deliciousness that can only be provided by a blend of flour, water, and olive oil.There are several ways to prepare this dish; it is entirely up to you to decide how you want to prepare it.This dish combines the best of both worlds: a flaky pizza dough topped with a delicious fresh tomato filling is a delicious combination.
Fresh basil or cilantro and luscious diced tomatoes come to mind when I think of bruschetta.I also think of minced garlic, olive oil, and fresh basil or cilantro.
Making Bruschetta Dough
If you don’t have a favorite pizza dough recipe, you can use my Olive Oil Pizza Dough recipe instead.
What Kind Of Tomatoes Should I Use?
Personal preference dictates that I use cherry tomatoes, but there isn’t a ″wrong″ tomato to use here. As long as you have fresh, juicy ripe tomatoes on hand, you will be well on your way to preparing a delectable bruschetta topping.
Making The Topping
You’ll want to use the most fresh and juicy ingredients you can locate for this recipe.In a large mixing bowl, add all of the topping ingredients (excluding the cheese) and well incorporate.The basil can either be left whole or chopped and mixed with the tomatoes, depending on your preference.*** Drain away any extra liquid to prevent your crust from becoming too mushy or moist during baking.If you like, you may customize the topping by using ingredients that you enjoy.
I’ve heard of people include sweet corn and even chicken breast.
Bringing It Together
When the crust is approximately halfway done, it’s time to mix it with the topping and bake it for another 10 minutes.Remove the crust from the oven and spread the tomato mixture on top of the pizza in a uniform layer all over the crust.Spread the feta cheese on top of the tomatoes, making sure there are no bare places on the surface of the tomatoes.The following stage involves combining tomatoes, onion, garlic, and herbs, which are then mixed with feta cheese, a pinch of salt, and a pinch of pepper.The pie will be returned to the oven for a final finish once the topping has been placed high on the crust.
When the feta cheese is bubbling and beginning to brown around the edges, you will know you are finished.In addition, a sprinkling of mozzarella cheese can be placed on top right before serving.
Tips For Making
- The most important thing to remember is not to overheat your dough before adding the toppings to your pizza
- the tomatoes should be ripe, lovely and juicy, but any extra juice should be removed from the topping for the best results.
Bruschetta Pizza Recipe
With a piece of bruschetta pizza in one hand and a glass of cold white wine in the other, I’m ready to start the evening. TIME TO PREPARE 15 MINUTES TIME TO COOK 20 MINUTES THE TOTAL TIME IS 35 MINUTES. Approximately 8 slices per serving Italian, Mediterranean, and Middle Eastern cuisines are available.
For the Topping
- 2 tablespoons olive oil
- salt and pepper to taste
- 8 ounces cherry tomatoes, quartered
- 14 cup green onions, chopped
- 14 cup basil, chopped
- 3 ounces Feta Cheese, crumbled
- 2 garlic cloves, minced
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cherry tomatoes, onions, basil, garlic, olive oil, salt, and pepper are mixed together in a large mixing basin. Allow it to sit and marinade while you get the rest of the ingredients ready.
- Extend the pizza dough to your desired thickness, which should be around half an inch thick
- In a separate bowl, mince the garlic and whisk it into the olive oil until thoroughly combined.
- Garlic olive oil should be abundantly applied to the crust.
- Cook for 7 to 10 minutes, or until the vegetables are half cooked.
- Remove the pan from the oven and spread the tomato topping evenly over the crust.
- Sprinkle the feta cheese on top of the tomato topping in a consistent layer.
- Allow 7 to 10 minutes more cooking time until the pizza is fully cooked through
Calories: 224 calories per serving carbohydrate (26 g) calorie –Protein content: 6 g –Fat content: 11 g –Saturated Fatty Acids: 3g –Lipoprotein cholesterol: 13 mg –Sodium: 514 milligrams –Potassium: 71 milligrams –Fiber (g): 1 g –4 g of sugar •Vitamin A (198IU) •Vitamin C (7.5mg) • –Calcium intake: 75mg –Iron: 2 milligrams
Bruschetta Pizza Recipe – Food.com
There are approximately 224 calories in this recipe.25g of carbohydrates are found in this recipe.The following is the amount of protein in grams: 6 grams • 11 g of fat The saturated fat content in this dish is three grams.The cholesterol level is 13 milligrams.500 milligrams of sodium per kilogram of body weight It contains 71 milligrams of potassium.
• Fibre (g): 1 gr.The following is the sugar content: 4 grams.•Vitamin A (198IU) •Vitamin C (7.5mg) Ca: 75 milligrams Two milligrams of iron
The serving size is 1 (127) g, and the number of servings per recipe is 4 AMT.PER SERVING percent.PERFORMANCE ON A DAILY BASIS 140 calories, 86 grams of fat (59 percent of total calories).Total fat 9.6 g (14 percent of total fat) Saturated fat 5.6 g (27 percent of total fat) Carbohydrates in total: 5.6 g (1 percent).Sugars 1.2 g 4 percent Dietary Fiber 1.2 g 4 percent 2.7 g 10 percent of the total
- Preheat the oven to 400 degrees. To make the sauce, combine the chopped tomatoes, diced onions, minced garlic, and dry basil in a large mixing bowl. Half of this mixture should be set aside. Sun-dried tomato pesto should be spread on a pre-baked pizza dough. Sprinkle the remaining tomato mixture on top of the sun dried pesto, saving 1/2 cup of the tomato mixture for another use later in the recipe. Bake for 10-15 minutes, or until the mozzarella cheese is melted and the crust is golden brown and bubbling. Remove from the oven and top with fresh basil leaves and the tomato mixture that was set aside. *You may also include green or red peppers, olives, and grilled chicken, as I did. Serve on the patio with a great bottle of wine, if you want. The olives and the grilled chicken are always a must in my recipe – yum! Pre-baked boboli pizza dough is what I’m using for this.
RECIPE MADE WITH LOVE BY
″If you enjoy bruschetta, this is the recipe for you! It’s really simple, yet it has a gourmet flavor to it. Delish! The perfect accompaniment to a hot summer night on the terrace or a frigid winter day spent in front of the fireplace! ″Thanks to Reader’s Digest for their support.″
Bruschetta Pizza by The Redhead Baker
Fresh summer tomatoes, basil, and garlic are piled high on top of a mound of melted mozzarella cheese in this Bruschetta pizza.What could be more refreshing for a summer pizza?This time of year, when the farmers market is brimming with fresh food, is one of my favorites.There are tables piled high with lettuce, fresh herbs, tomatoes, peaches, berries, and blooming flowers, to name a few things.This month’s Progressive Eats topic, ″Summer’s Bounty,″ was chosen by Laura of Mother Would Know, which made me very pleased.
It is a weekly ritual for me to visit my favorite farmers’ market, Headhouse Square in Philadelphia, even though I have no intention of purchasing anything.I go to see what is there, not to buy anything.I buy fresh tomatoes as soon as I see them, even if it’s only to toss them into a side salad for lunch.They are really juicy, and the flavor is out of this world.I knew I wanted to include tomatoes in my Progressive Eats meal, so I got to work.
- Bruschetta pizza is the dish I selected since it is one that I’ve been wanting to try for several months.
- When we leave our son down to my parents’ house for a sleepover, we’ll often remain for pizza before coming back home to our own house.
- The bruschetta pizza from the restaurant around the corner is just wonderful.
- I’ve been wanting to cook that pizza at home for a while now, but I’ve been holding out for those beautiful local tomatoes and fresh basil to arrive at the farmers market first.
- I create my own pizza dough at home using a recipe from Annie’s Eats, which I found online.
- What I like about this recipe is that it creates enough for two crusts: one to use right away and one to store for later (at least until my son grows and I need TWO pies for Pizza Friday!) It’s incredibly simple to produce, and it’s also quite simple to stretch and shape.
- You can use your favorite recipe, or perhaps something completely different.
Click here to pin this Bruschetta Pizza recipe for later!
For the bruschetta:
- 5 tiny roma tomatoes, seeded and diced finely
- 5 small roma tomatoes, seeded and diced finely
- 2 garlic cloves, grated or finely chopped
- 2 tablespoons olive oil
- Extra-virgin olive oil (about 3 tablespoons)
- Seasoning with salt and pepper
For the pizza
- 1 pound pizza dough, either handmade or purchased from a supermarket
- 1 tablespoon extra-virgin olive oil, divided
- 12 teaspoon garlic powder
- 6 ounces shredded mozzarella cheese
- 14 cup fresh basil, sliced chiffonade (into thin strips)
- 1 tablespoon extra-virgin olive oil, divided
- The chopped tomato, garlic, and 3 tablespoons of extra-virgin olive oil should be placed in a container with a tight-fitting cover. Shake the container to ensure that everything is well-combined. Season with salt and pepper to taste, then close and shake one more. Refrigerate for at least 30 minutes and up to several hours before serving.
- Preheat the oven to 450 degrees Fahrenheit. Corn meal should be sprinkled on a pizza peel.
- Stretch the pizza dough out to a 10- to 12-inch circle on a lightly floured surface. After brushing the dough with 1 to 2 tablespoons olive oil, sprinkle the garlic powder evenly over the surface of the dough.
- 2/3 of the shredded mozzarella cheese should be spread over the dough. Place the pie in the oven for 15 to 18 minutes, or until the edges of the crust are beginning to brown and the cheese is completely melted.
- Spoon spoonfuls of the tomato mixture onto the pizza, allowing most of the oil and liquid to drip away.
- Bake for a further 5 minutes, or until the mozzarella cheese has melted, before removing the pizza from the oven.
- Remove the pizza from the oven, sprinkle the basil on top, and cut into slices to serve.
- The Redhead Baker created this recipe. You have reached Progressive Eats, which is a virtual recreation of our Progressive Dinner Party. Our feature this month is Summer Bounty, which is sponsored by Laura Kumin, who writes at Mother Would Know and is open to the public. Our summer-themed cuisine includes fresh vegetables, herbs, and fruits that are linked with the season, and we hope you will love it! Appetizers Jenni Field’s Pastry Chef Online has a recipe for Dill Caprese Bruschetta.
- Middle Eastern Zucchini Tahini Eggplant Dip from Mother Would Know, and Mediterranean Salsa Brushetta from Foodhunter’s Guide are among the dishes featured.
- Redhead Baker’s recipe for a delicious dessert! Welcome to Progressive Eats, a virtual version of our Progressive Dinner Party that takes place online. As part of Summer Bounty, organized by Laura Kumin, who writes at Mother Would Know, we’re hosting a giveaway this month! The fresh vegetables, herbs, and fruits associated with the summer season are featured in a menu that we are confident will please you. Appetizers Jenni Field’s Pastry Chef Online has a recipe for Dill Caprese Bruschetta
- Middle Eastern Zucchini Tahini Eggplant Dip from Mother Would Know, and Mediterranean Salsa Brushetta from Foodhunter’s Guide.
- Desserts Blueberry White Chocolate Tart from Stetted
- Mile High Strawberry Pie from That Skinny Chick Can Bake
- Pretty as a Peach Shortbread (gluten-free) from The Heritage Cook
- Blueberry White Chocolate Tart from Stetted
- Beverages All Roads Lead to the Kitchen’s Blueberry Lavender Shrub Syrup
- Creative Culinary’s Lavender Lemonade Martini
- and All Roads Lead to the Kitchen’s Blueberry Lavender Shrub Syrup
What is Bruschetta? (with pictures)
Bruchetta is toasted bread that has been seasoned with garlic and olive oil and is often served warm as an appetizer, snack or side dish to accompany a meal.The term bruscare originates from the Italian verb bruscare, which literally translates as ″to cook over embers.″ There are several variants, including the addition of tomatoes, other vegetables, and beans.The most basic type of bruschetta begins with a loaf of Tuscan bread that has been roasted over coals or in a toaster.The toasted slices are rubbed with a minced clove of garlic and then drizzled with extra virgin olive oil to finish off the preparation.If the cook so wants, salt and pepper might be added to the dish.
Every year, bruschetta is used to assess the quality of the fresh crop of olive oil, which has become a tradition.Toppings such as tomato, veggies, and/or cheese are available as alternatives.Sometimes the bread is almost completely submerged in oil, but most of the time it is simply drizzled.Cooks construct a tomato bruschetta by rubbing toasted slices of bread with ripe sliced tomatoes, or by layering a layer of chopped tomatoes that have been seasoned with basil, salt, and pepper on top of the bread before drizzling the bread with olive oil.It is also an excellent way to repurpose bread that has begun to go stale by seasoning it with oil and seasonings to increase its flavor and prolong its life.
- Roasted or hard breads are used in several of the varieties to give them a distinct taste.
- A vegetable bruschetta could include mushrooms, roasted peppers, and/or olives, among other ingredients.
- Feta, mozzarella, Parmesan, and even blue cheese can be used to top cheese-topped variations of the dish.
- Italian, French, and baguette breads are among the breads that can be used for bruschetta, and some recipes call for all three.
- One of the most often used breads is pane pugliese, which comes in two varieties: piadana and crescente.
- However, historically, it is cooked using Tuscan bread, which is a bland white bread with a crisp crust that is fairly insipid in general.
- In addition to white beans, Swiss chard, walnuts or pine nuts, and roasted or bell peppers, many bruschetta recipes call for other ingredients such as tomatoes and basil.
- To make a bean-topped variation, combine cooked white beans, sliced plum tomatoes, Kalamata olives, olive oil, salt, and pepper in a large mixing bowl.
- After the bread has been toasted and drizzled with olive oil, it should be sprinkled with goat cheese and topped with the bean mixture, which should be served immediately.
- Another bean recipe contains ingredients such as cloves, lemon juice, and walnuts.
- Other variations include dishes made with eggplant, mussels, or lentils, among others.
- Meatballs, artichokes, and prawns are among the bruschetta ingredients that may be used as a main course.
Pizza vs Bruschetta – What’s the difference?
pizza | bruschetta |
As nouns the difference between pizza and bruschetta
As an appetizer, snack, or side dish, bruschetta is toasted bread seasoned with garlic and olive oil and typically served warm.In Italian, the term bruscare means ″to roast over embers,″ which is what this dish is known for.The recipe may be customized by using tomato sauce, additional veggies, or legumes.The simplest type of bruschetta begins with a loaf of Tuscan bread that has been roasted over coals or in a toaster oven before being assembled.Toss the toasted slices with a garlic clove that has been finely chopped before drizzling with extra virgin olive oil.
If the chef so wants, salt and pepper can be added.Every year, bruschetta is served as a way to evaluate the quality of the fresh harvest of olive oil.Tomato, veggies, and/or cheese garnishes are some of the other variants available.Sometimes the bread is almost completely submerged in oil, but most of the time it is simply drizzled with olive oil.Cooks construct a tomato bruschetta by rubbing toasted slices of bread with ripe sliced tomatoes, or by layering a layer of chopped tomatoes that have been seasoned with basil, salt, and pepper on top of the bread before drizzling the dish with olive oil.
- It is also an excellent way to repurpose bread that has begun to go stale by seasoning it with oil and seasonings to increase its flavor and prolong its shelf life.
- Raked or hard breads are used in many forms to give them a distinct taste.
- Mushrooms, roasted peppers, and/or olives are all possible additions to a veggie bruschetta.
- Feta, mozzarella, Parmesan, and even blue cheese can be used to top cheese-topped pizzas.
- Italian, French, and baguette breads are among the breads that may be used for bruschetta, and several recipes call for them.
- Both piadana and crescente are variations on the traditional Puglise bread.
- They are the most often used breads.
- The traditional method of preparation calls for Tuscan bread, which is a bland white loaf with a crispy crust that has a bland flavor.
- White beans, Swiss chard, walnuts or pine nuts, and roasted or bell peppers are all common toppings for bruschetta, as are other vegetables.
- White beans, diced plum tomatoes, Kalamata olives, olive oil, salt, and pepper are some of the ingredients for a bean-topped variation.
- After the bread has been toasted and drizzled with olive oil, it should be sprinkled with goat cheese and topped with the bean mixture, which should be served immediately after.
- Other ingredients in this bean recipe include cinnamon, cloves, lemon juice, and walnuts.
Some of the other dishes call for eggplant, mussels, or lentils, among other ingredients.Meatballs, artichokes, and shrimp are among the bruschetta recipes that might be served as main meals.
- (uncountable) A baked Italian meal consisting of a thinly rolled bread dough crust that is generally covered with tomato sauce, cheese, and additional items such as meat, vegetables, or fruit before being cooked in the oven.
- A slice of pizza, to be precise a slice of pizza Do you want to go out to eat pizza tonight? (countable) He consumed an entire pizza in a single occasion of this meal! What do you think about making frozen pizza for dinner?
* The term (term) refers to the toppings in phrases such as (term) and (term).
* pizza pie * pie
Toasted bread with a savory topping is a light Italian meal that is popular in the summertime.
(With a ″sk″ sound, as in ″school″) is close to the Italian pronunciation of /br?skt?/ (with a ″sk″ sound, as in ″school″). In this case, the ″sh″ sound is used as in the word ″Schubert,″ and the pronunciation /br?t?/ derives from reading the schtrigraph as ″sh.″ Despite the fact that the latter pronunciation differs from the Italian pronunciation, it is often used.
Bruschetta – Wikipedia
- Bruschetta On top of the bruschetta is a tomato salad dressed with caramelized balsamic vinegar and grated Grana Padano cheese. CourseAntipasto Geographical location of origin Italy Temperature at which food is served Dish that is served cold Ingredients that are essential Bread, garlic, and extra-virgin olive oil Variations Tomatoes, vegetables, legumes, cured meat, and cheese are all good choices. Bruschetta is a recipe from the cookbook Bruschetta
- Bruschetta is a piece of media.
It is an antipasto (beginning meal) from Italy that consists of grilled bread that has been smeared with garlic and topped with olive oil and salt. It is also known as bruschetta in Italian. Toppings such as tomato, vegetables, beans, cured meat, and cheese can be added to create a unique dish. In Italy, bruschetta is frequently made on a brustolina grill, which is a flat, flat griddle.
Bruschetta with tomatoes is a popular meal in Italy; one version that is popular outside the country includes basil, fresh tomato, garlic, onion, and mozzarella.In most cases, bruschetta is served as a snack or as an appetizer.Bruschetta is a term used to describe the prepared topping in several countries.In the Italian area of Abruzzo, a type of bruschetta known as ventricina is offered, which is created with a salame known as ventricina.Raw pork products and spices are wrapped in swine bladders and then matured for several months before being placed over open pieces of bread that are occasionally grilled.
The recipe was created as a method to salvage stale bread that had become stale.It is known as fettunta in Tuscany, and it is typically served without any additional toppings, especially in November, when it is possible to taste the first oil of the season.
Italy was the birthplace of the bruschetta in the 15th century. In ancient Rome, olive producers would bring their olives to a local olive press and test a sample of their newly squeezed oil by spreading it on a slice of bread. Today, the dish may be dated back to that time period.
In the Italian language, the term bruschetta (plural bruschette) is derived from the Roman dialect verb bruscare, which is the equivalent of the phrase abbrustolire, which means ″to toast over embers″ or ″to roast over coals.″ It is ″a habit that is perhaps as old as the city of Rome itself″ to toast bread and dip it in freshly extracted olive oil.In the United States, the phrase is occasionally used to refer to a prepared topping, which is mainly tomato-based and sold in jars, rather than to the bread, which is a notion that is not understood in Italian.Bruschetta made with tomatoes and basil that has been chopped
Notes and references
- Food Timeline: Bruschetta & Garlic Bread
Calories in Bruschetta Pizza – Calorie, Fat, Carb, Fiber, and Protein Info
Nutritional Values Recipe yields 8 servings; serving size is 1 serving; serving amount is 1 teaspoon
|Total Fat||2.9 g|
|Saturated Fat||0.8 g|
|Polyunsaturated Fat||0.1 g|
|Monounsaturated Fat||0.8 g|
|Total Carbohydrate||28.8 g|
|Dietary Fiber||1.0 g|
|Vitamin A||2.1 %|
|Vitamin B-12||0.9 %|
|Vitamin B-6||0.2 %|
|Vitamin C||3.0 %|
|Vitamin D||0.0 %|
|Vitamin E||0.5 %|
|Pantothenic Acid||0.2 %|
In this table, the percent daily values (%DV) are calculated on the basis of a 2,000 calorie diet. Depending on your calorie requirements, your daily values may be greater or fewer than the recommended amounts.
Calories per Ingredient
The following items were selected from our food nutrition database and utilized in the nutrition calculations for this dish.Bruschetta Pizza has a calorie count of 210 per serving.Organic All-Purpose White Flour has 100 calories per cup (0.25 cup) Parmesan Cheese, grated, contains 18 calories (0.04 cup) The Bruschetta Tomato Topping has 15 calories (1.50 tbsp) Olive Oil has 5 calories per tablespoon (0.13 1tsp) Splenda Sugar Blend for Baking has 3 calories per serving (0.13 tsp) Baking powder has 0 calories, and (0.13 tsp) Salt has zero calories (0.13 tsp) Water from the tap (0.13 cup (8 fl oz)) has zero calories.
25 Best Pizza Topping Ideas
Are you getting tired with the same old pizza toppings?These creative pizza topping ideas are packed with flavor and are sure to please.Make your own combinations by mixing and matching the items.It’s pizza night, everyone!Jack has already started preparing the dough, and I will be in care of the toppings later on.
There are some of my favorite pizza toppings (fresh basil, roasted tomatoes, and artichoke hearts are usually on hand), but what I like the most is coming up with new ideas for pizza toppings that I’ve never tried before.What goes together better than butternut squash and sage?Please accept my request.Fennel, mushroom, and tarragon, what more could you want for?Delicious!
- What about pineapple on the grill with pickled jalapenos?
- Let’s get this party started.
- In the piece below, I’ll provide 25 of my favorite pizza topping ideas, as well as some tips on how to put them all together.
- I hope you’ll use them as inspiration for your own homemade pizza nights in the near future.
- They’re all entertaining, savory, and adaptable.
- Choose a handful that seem nice to you and combine them to make a pizza that you’ll like!
Roasted Veggie Pizza Topping Ideas
When you prepare pizza at home, you only need to bake it for a few minutes, usually 10-13 minutes in a 500°F oven, to make it crispy.Unless you cut your veggie pizza toppings very small, they will not be cooked through in that amount of time, and they may leak water onto the pizza while cooking.No, thank you very much!In order to avoid this, I frequently roast my vegetable pizza toppings ahead of time.They give a ton of flavor to a handmade pizza when they’re tender and caramelized.
Tomatoes with a Roasted Flavor My absolute favorite pizza topping of all time!With a rich umami taste and an appealing chewy texture, these roasted cherry tomatoes pair nicely with a wide variety of different pizza topping possibilities.To accompany them, I’ve added vegan sausage, artichoke hearts, red onion, roasted red peppers, and dollops of vegan pesto to the plate seen above.You can get the recipe right here!Red Peppers that have been roasted Pat the peppers dry and finely slice them before placing them on top of your homemade pizza crust.
- Artichokes that have been roasted Fresh baby artichokes are only available for a short period of time, so enjoy them on your pizza while you can!
- Prior to baking on a pizza, I roast the halves first, then quarter or coarsely chop them before baking on the pizza.
- Butternut Squash with Roasted Garlic This is the best pie topping for the fall or winter season!
- It’s delicious when served with fresh sage, finely sliced red onion, and my vegan cashew cream, as seen here.
- Broccoli with a Roasted Garlic Flavor Roast until the florets are just starting to brown, about 5 minutes.
- They’ll become even browner on top of the pizza, too!
- Roasted Fennel is a delicious side dish.
- Because fennel seed is a typical sausage component, I enjoy roasting fennel to give rich, ″sausage-y″ taste to a vegetarian pizza.
- Roast it in wedges to get the most out of the flavor.
- Before you put them on your pizza, slice them up into little pieces.
- Cauliflower that has been roasted Roasted cauliflower, with its nutty flavor and caramelized edges, is a surprisingly underappreciated vegetarian pizza topping!
- Recipe for this Roasted Cauliflower and Pear Pizza can be found on page 105 of my first cookbook, The Art of Simple.
Grilled and Sautéed Veggie Pizza Toppings
I grill and sauté some of my vegetarian pizza toppings for the same reasons I roast others: it gives them more time to cook through and it enhances the flavor of the ingredients.Mushrooms Sautéed with Olive Oil Season them with tamari and rice vinegar to make a flavorful and fulfilling pizza topping that is extra-delicious.kale sautéed with olive oil We’ve all had a pizza with sautéed spinach on it from a local restaurant.Why not try sautéed kale instead?Pair these delicate, garlicky greens with sautéed mushrooms and roasted fennel, or with roasted butternut squash and caramelized onions, for a delicious side dish.
Eggplant on the Grill During the summer, this is one of our favorite pizza toppings!Grilled zucchini and tomatoes are served with the charred, meaty eggplant, which is topped with plenty of fresh basil.Preparation tip: cut it finely before placing it on your pizza!Zucchini on the Grill Another one of my summertime favorites.As soon as it comes off the grill, chop it up.
- Then top it with roasted red peppers and a dollop of pesto and put it in a pie crust.
- Pineapple on the Grill Top your Hawaiian pizza with chopped grilled pineapple and my vegan shiitake bacon for an innovative vegetarian variation on the classic dish.
- All of the typical sweet, smokey, and savory combinations are represented in this dish!
Extra-Umami Pizza Topping Ideas
They will elevate any pizza to an entirely new level because to their intense umami taste.They both require some time to make, but they both freeze nicely, which is a blessing.Make a large amount on a weekend and store it in an airtight container for use on last-minute homemade pizza nights.Garlic that has been roasted Place entire garlic cloves on top of your pizza, or slice them up for a more mild garlicky flavor.Pair them with sautéed mushrooms, greens, and a combination of Gruyère and mozzarella cheese for a delectable side dish.
Onions that have been caramelized As soon as you start using these delicious, jammy onions as a pizza topping, you won’t want to cook a pizza without them again!It’s my favorite way to serve them: on white pizza with roasted butternut squash, chopped sage, dollops of ricotta, and a sprinkling of Parmesan cheese on top.
Briny, Pickle-y Pizza Toppings
Black olives aren’t the only method to infuse a pizza with saline, pickle-like taste, though.Use these creative pizza topping ideas to have some fun with your cooking this week: Jalapenos in a pickling brine Use them on any pizza that may benefit from a little extra pop, spice, and crunch to make it more interesting.Before you use them, make sure they are completely dry.Pickled Red Onions (also known as pickled red onions) They impart the same sweet, oniony flavor to a pizza as conventional red onions, but with an extra-bright, acidic finish that makes it stand out.Before you use them, make sure they are completely dry.
Capers Olives, take a back seat!Capers are also a fantastic pizza topping, as you can see here.My container of pesto is usually on hand, and I frequently use a spoon to spread it onto a handmade pizza before baking it in the oven.They impart a distinct salty, saline taste.