I have been craving pizza for a month straight, and just haven’t gotten around to making it. Well last night I couldn’t take it any longer so I decided to just buckle down and make it! And it was bliss in every bite! Let me present to you the Bruschetta Pizza from HEAVEN! My inspiration for this recipe is from Pulcinella’s- the BEST, and our favorite, pizza restaurant in Denver. My hubby said this pizza came close behind Pulcinellas… and that’s saying something! Everything, from the crust to the sauce, is made from scratch… and let me tell you… wow, did it make a difference! It was perfection, absolute perfection. The only problem now is I might be craving this every week… good thing it is easy to make!

Thanks goes to my lovely aunt for the crust recipe… after all these years I still haven’t found a better recipe. I used fresh mozzarella and basil and layered ripe tomatoes on top.  The sauce is made from tomatoes and herbs, and I lightly drizzled some organic olive oil over the top after it was done cooking and voila!

Bruschetta Pizza

Makes 2 Pizzas

Dough:

1 1/2 TBSP of yeast

1/2 TBSP organic sugar

1 1/2 tsp salt

5-6 cups flour

2 1/4 cups warm water

Mix or knead dough for 5-6 minutes. Rise 20 minutes.

Lightly coat pizza stones with corn meal or flour and roll out dough.

Pizza Sauce

1 can (14.5 oz) Organic diced tomatoes, drained

5-6 leaves fresh basil

Salt to taste

Sprinkle of Thyme, Oregano, Parsley, and Crushed Red Pepper

1 TBSP Organic Olive Oil

Puree all ingredients together in a food processor and set aside.

Toppings:

2 organic ripe tomatoes, sliced

Fresh soft mozzarella, sliced

8-10 fresh basil leaves, roughly cut

Organic Olive Oil

Place sauce, tomatoes, and mozzarella on the pizza dough. Cook at 500 degrees for 8-10 minutes. Take pizza out. Cool for 3 minutes, and then place fresh chopped basil leaves on top and drizzle with organic olive oil. Serve immediately! Enjoy!