Bruschetta Pizza – For a Simple & Delicious Lunch or Dinner
Growing up in a large East Coast Italian-Irish family, at family gatherings, holidays and special occasions, we loved to enjoy a host of appetizers before the main meal event.
Bruschetta, an Italian antipasto or starter dish, is made of a mix of tomato, onions, basil, olive oil and salt that you put over bread rubbed with garlic, olive oil, and salt.
My Bruschetta Pizza is a yummy dish that you can serve for dinner with a large green salad, or you can cut it up into wedges to serve as an appetizer when you have guests for dinner.
- onion, diced
- Roma tomatoes, diced
- fresh basil
- garlic powder
- garlic salt
- black pepper
- Italian seasoning blend
- lemon juice, freshly squeezed
- Ricotta cheese
- Parmesan, Romano, and Asiago cheese blend
- garlic naan
- extra virgin olive oil
- Drizzle olive oil in a skillet on the stovetop over low heat.
- Add in onion and sauté.
- Add in tomatoes, fresh basil, garlic powder and salt, and lemon juice. Stir for a minute or so, turn off the stove, and set aside.
- Place a slice of the garlic naan on a plate and drizzle a smidge of olive oil over the top. (optional, do not use olive oil here if you like your crust crispy)
- Toast the naan in a toaster oven. (Toast the Naan well so it is crispy)
- After toasting the naan, layer a generous portion of Ricotta cheese over the top.
- Put the tomato mixture on top of the naan.
- Sprinkle a blend of Parmesan, Asiago, and Romano cheese over the top.
- Add a few more fresh basil leaves on top.
- Grind some black pepper on top.
- Sprinkle Italian seasoning blend over pizza.
- Place the pizza in the toaster oven to melt the cheeses.
- Serve immediately.
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