Pizza Bruschetta
While in NYC, I fell in love with this pizza bruschetta. It was served as an appetizer, however, you can serve it any way you want. So fresh, aromatic and a perfect flavor of Italy, I’m sure you’re going to love this dish!
Ingredients
For the Dough:
6 cups bread flour
1/3 cup vital wheat gluten
1/3 cup dough enhancer
1 tbsp salt
1 tbsp instant yeast
1/2 cup extra virgin olive oil
4 cups water
For the Toppings (one crust):
6-8 tomatoes, diced
6 garlic cloves, minced
1/3 cup extra virgin olive oil
1 cup freshly chopped basil
salt and pepper to taste
Instructions
1
To make the dough, add all the ingredients into your mixer. Mix and knead the dough for 25 minutes.
2
Transfer the dough to an oiled bowl, cover and let rise for a couple of hours.
3
When the dough has risen, divide the dough into four and roll/stretch out one dough to about an 18 inch round.
4
Fully cook the crust until it is golden. Remove from the oven and set aside.
5
Combine the topping ingredients into a large bowl and gently toss to combine. Salt and pepper to taste and spoon it over cooked crust.
6
Cut the pizza bruschetta like a pie, serve and enjoy as desired.
Tags:
BruschettaChef BryanCooking with Chef BryanFresh Pizza CrustLittle ItalyPizza BruschettaPizza Dough
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