Sunday, April 10, 2011
People often tell John how "lucky" he is to be married to someone who cooks so much and loves food so much. What these people don't see is the other side of the coin. The side where I'm obsessed with food, always know where I want to eat out, what I want to eat when we get there, etc. John tends to have little to no opinions when it comes to food- he's so easy going and will eat whatever I want. Have I mentioned I love him? 'Cause I do. Who else would put up with me?!
Recently John became obsessed, and I mean obsessed, with the bruschetta pizza at this local Italian place. We typically go there and split a pasta dish and an order of bruschetta, but nooooo, John had to throw me off and insist on their bruschetta pizza. Well, fine, I caved... and it was very tasty. So I decided I need to try my hand at this recipe that turned John into a pile of mush. I made a twist on my regular bruschetta recipe by adding some red onion to it like they do at the restaurant, and low and behold this was pretty close. I chose to add pesto because I like a sauce, and really it complimented this perfectly. This was an awesome dinner and I will definitely be making it again!
Source: Stephanie Cooks Original
1 batch of pizza dough
1/4 cup pesto sauce
3 plum tomatoes, seeded and diced
2 tbsp. chopped red onion
2 cloves garlic, finely minced
3 tbsp. olive oil
2 tbsp. red wine vinegar
Salt and pepper
Shredded mozzarella cheese
1- In a small bowl combine the tomatoes, red onion, garlic, olive oil, and red wine vinegar. Season with a sprinkling of salt and pepper. Set the bowl in the fridge and allow it to marinade for at least an hour.
2- Preheat the oven to 450. Place your pizza stone in the oven while it preheats.
3- Prepare your dough (either on parchment paper or on a cookie sheet/pizza peel coated with corn meal).
4- Top the dough with the pesto sauce, spread evenly.
5- Top evenly with the bruschetta mix, careful to drain the tomatoes from the olive oil/vinegar to prevent the pizza from being too moist.
6- Sprinkle the mozzarella over the pie, until evenly covered (about 1/2-3/4 of a cup of cheese).
7- Transfer to the pizza stone and bake 10-12 minutes, until golden.