F is for French Bread Bruschetta Pizza

September 6th, 2013 2:07 pm by Kelly Garbato

F is for French Bread Bruschetta Pizza (0009)

Really you can make this recipe using any loaf of fresh bread, but hey! I needed an F, so French bread it is.

This is a dish I make with some frequency in the summer months. Bruschetta is an excellent way to use up a bunch of tomatoes in one fell swoop; doubly so when you load it up on a pizza! Homemade dough, pita bread, store-bought bread – doesn’t matter. I’m like MacGyver, yo; I can make a pizza out of anything.

This time around, I used Trader Joe’s Mozzarella-Style Shreds instead of my standard Daiya or Follow Your Heart. Shane and I happened to take a trip south of the city last month, and we hit up not one but two Trader Joe’s stores: one on the Kansas side of the border, the other in MO. It was my first visit, and I was not at all impressed: both stores are on the small side, rather unorganized (with product shoved haphazardly over the – open! gasp! – freezer cases), and not very vegan friendly. As far as we could tell, the Kansas store doesn’t even stock any vegan meats or cheeses! The Missouri store is slightly bigger, but its vegan meat/cheese section is maybe two feet wide. (Compare this to the wine section, which occupies at least 1/5 of the entire floor space.) Neither store had a single vegan pizza on the shelf. Ahem.

In addition to their famed soy ice cream (which both stores had in stock, yay!), I had hoped to pick up some whole wheat pastry flour and TVP chunks – both of which I struck out on. But when I stumbled upon the mozzarella shreds, I decided to give ’em a try. The vegans on tumblr seem to love them.

My thoughts? Meh. They taste okay and melt quite well, but stick to the roof of your mouth like crazy (not to mention my stupid Invisalign attachments!). I prefer the taste of Daiya and Follow Your Heart, though I do appreciate TJ’s ready meltability. It’s something I might buy again, if I ever find myself in another Trader Joe’s. So, not very likely.


F is for French Bread Bruschetta Pizza (0002)


French Bread Bruschetta Pizza

Makes three to four servings.


4 cups tomatoes, finely diced
4 tablespoons diced marinated sun-dried tomatoes (optional but tasty)
2 tablespoons minced fresh basil (OR 1 teaspoon dried basil)
2 tablespoon minced garlic
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar

1 loaf French bread
vegan mozzarella cheese


1. In a medium bowl, combine the fresh tomatoes, sun-dried tomatoes, basil, garlic, salt, olive oil, and balsamic vinegar. Mix well. Cover and chill for an hour or more.

2. When you’re ready to make the pizzas, preheat the oven to 425F.

3. Cut the French bread into three or four sections (depending on its length). Next, slice each section in half lengthwise, as if you were making a sub. Spread a bit of margarine on the top of each piece of bread; just how much you’ll use depends on the thickness of the bread. You want to use enough margarine to lend a little extra moisture to the pizza, but not so much that it’ll soak through to the bottom of the bread and weaken the integrity of the pizza. If you’ve ever made garlic bread using margarine, you should have a good idea how much is appropriate for the task at hand.

4. Spoon the bruschetta onto the bread. Start with the solids (tomatoes and garlic) and, when done, drizzle a bit of juice on top. You should have enough bruschetta to cover a loaf of French bread, but you may have some leftovers, depending on how heavy your hand. Top with a bit of vegan mozzarella cheese.

5. Transfer the bread onto a baking stone or baking sheet (lightly coated with cooking spray). Bake at 425F for ten to fifteen minutes, or until the bread is lightly toasted and the cheese, warm and bubbly. Enjoy immediately.


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