How to Make Tomato Bruschetta Pizza | Thursday Night Pizza

New TNP post alert! This week, I published a brand new recipe, Tomato Bruschetta Pizza, and it might just be my new favorite summer topping combo. Ripe tomatoes, garlic, olive oil, basil, fresh mozzarella, and two different types of balsamic — what’s not to love?

Check out the full recipe 👉 thursdaynightpizza.com/tomato-bruschetta-pizza/

#summerpizza #newrecipe #pizzarecipe #homemadepizza #bruschetta #thursdaynightpizza

Let’s make tomato brisqueta pizza. First, mince, press, or grate three garlic cloves. Put one of the cloves in a small ramkin and add some olive oil. Next, cut 3/4 pound of fresh ripe tomatoes into 1/2 in dice. I used Roma tomatoes, but you can use anything you like as long as they are really ripe. Put the tomatoes in a fine mesh sie. Shake them over the sink to get out any extra moisture. Then dump them into a medium bowl. Add finely chopped fresh basil, the remaining two minced cloves of garlic, olive oil, balsamic vinegar, salt and pepper, and let it marinate while you preheat the oven. When the oven’s ready, stretch or roll out your pizza dough. Brush with the garlic oil. Then use a slotted spoon to add the tomatoes, leaving all that juice in the bowl. Add fresh mozzarella, parm, salt, and pepper, and bake. Drizzle with aged balsamic and top with torn fresh basil before serving.