Take the bruschetta, put it on a pizza.

August 25th, 2012 2:42 pm by mad mags

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Remember that Fresh from the (Olive) Garden Bruschetta I posted earlier in the week? Well, I put it on a pizza! (OF COURSE I put it on a pizza!)

As much as I enjoy bruschetta on bread toasted with a bit of margarine and parmesan cheese, it’s infinitely better in pizza form. It’s easier to eat, for one, and is also covered in ooey, gooey, melty Daiya cheese. (Though you can omit this for a healthier pie. Still delish!) Bonus points: the olive oil/balsamic vinegar sauce adds a deep, rich flavor to the dough that’s hard to beat. Almond-based vegan parmesan cheese is the figurative cherry on top.

A must for tomato lovers. And really, what pizzanista isn’t?

As always, head on over to the PPP blog for the recipe!


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One Response to “Take the bruschetta, put it on a pizza.”

  1. Lemon Pepper Bruschetta Pizza » V for Vegan: easyVegan.info Says:

    […] Lemon Pepper Garlic Bread in Betty Goes Vegan, this Lemon Pepper Bruschetta Pizza is different from previous bruschetta pizzas I’ve made in that it’s twice-baked. To start, I covered the raw, pie-shaped dough with […]

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