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Bruschetta Pizza with Umami Bombs®

Created By SUNSET®

Serves

2-3Bruschetta Pizza with Umami Bombs®Serves 2-3

Prep Mins

2525 Mins 40 Mins 65 Mins

Total Mins

40

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Ingredients

For the pizza base:

  • 1 store-bought pizza dough ball
  • Olive oil, for brushing
  • Light sprinkle of parmesan cheese

For the bruschetta topping:

  • 1 pint Sunset® Umami Bombs tomatoes, quartered
  • 1 garlic clove, finely grated or minced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar or red wine vinegar
  • 1/4 cup fresh basil, finely chopped
  • Salt and freshly cracked black pepper, to taste
  • 4-6 mini mozzarella balls

Directions

  • Make the bruschetta topping:
    In a medium bowl, combine the diced Umami Bomb tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Stir well and let marinate for at least 15–20 minutes in the fridge so the flavors really pop.
  • Bake the pizza base:
    Preheat the oven to what the package instructs and roll out the dough and place on a parchment paper lined baking sheet.. Brush lightly with olive oil, and sprinkle with a touch of cheese. Bake for 6–8 minutes or until golden and crisp.
  • Assemble:
    Let the pizza cool for 1–2 minutes (so it doesn’t wilt the topping), then generously spoon the chilled bruschetta mixture over the entire crust – no need to pour all the liquid from the topping on the pizza as it will cause it to be soggy. Top with the mini mozzarella balls. Slice, serve and enjoy!

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