While the guys were gone, we made this delicious pizza but we decided to wait and post it on our Meatless Monday post. It was fantastic and so simple. The homemade pizza dough was incredibly simple and had great flavor and texture. We whipped the dough up in minutes and then let it rest for a couple of hours, but we could have made it into pizza right away. We used store bought pesto for the pizza sauce and then covered it in shredded mozzarella and freshly grated Parmesan cheese. We also put a few chopped sun dried tomatoes on it and then baked it. Once it was finished cooking we cut it into squares and then topped it with this delicious bruschetta topping. Mmmm, so good! I think the homegrown tomatoes gave the bruschetta the best flavor. I got this recipe from The Pioneer Woman. The recipe seems long and complicated, but it’s not!

Sprinkle yeast over 3/4 cups warm (not lukewarm) water. Let stand for a few minutes.

In a mixer, combine flour and salt.

With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour.

Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball.

Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.

^^After a couple of hours

To make the pizza topping: In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.
Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don’t oversalt, though!)

Cover and refrigerate for an hour or two if you have the time.

Preheat the oven to 500 degrees. Roll out the pizza dough as thin as it will go and transfer to an oiled baking sheet. Drizzle a little olive oil on the dough and smear it around with your fingers.

Sprinkle with salt and pepper, then spread pesto all over the surface.

Mix the cheeses together and sprinkle them all over.

Sprinkle with sun-dried tomatoes, if desired. Bake pizza for 12-15 minutes, until crust is golden and topping is bubbly.

Remove from oven and cut into squares. Let each person spoon on their own tomato-basil salad before eating.

^^^My mouth was literally watering while I was editing this photos- the pizza was that good.

Bruschetta Pizza

To make the dough
1 teaspoon (SCANT) Active Dry Yeast
3/4 cups Warm Water
2 cups All-purpose Flour
3/4 teaspoons Kosher Salt
3 Tablespoons Olive Oil

Preparation Instructions:
Sprinkle yeast over 3/4 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.

To make the rest of the pizza:
Olive Oil
Salt And Pepper, to taste
1/4 cup Prepared Pesto
5 cloves Garlic, Minced
1 pint Red Grape Tomatoes, Halved Lengthwise
1 pint Yellow Grape Tomatoes, Halved Lenthwise
1 Tablespoon Balsamic Vinegar
8 whole Basil Leaves (chiffonade)
8 ounces, weight Mozzarella, Grated
1/2 cup Grated Parmesan Or Romano
Or whatever types of cheese you like.

Preparation Instructions
To make the pizza topping: In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.
Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don’t oversalt, though!) Cover and refrigerate for an hour or two if you have the time.
Preheat the oven to 500 degrees. Roll out the pizza dough as thin as it will go and transfer to an oiled baking sheet. Drizzle a little olive oil on the dough and smear it around with your fingers. Sprinkle with salt and pepper, then spread pesto all over the surface. Mix the cheeses together and sprinkle them all over.
Bake pizza for 12-15 minutes, until crust is golden and topping is bubbly. Remove from oven and cut into squares. Let each person spoon on their own tomato-basil salad before eating.

Cindy