Bruschetta Pizza

TGIF, that means pizza and wine night, my favorite night of the week!  Here is another pizza recipe with a homemade bruschetta sauce and my rosemary honey whole-wheat crust.

*In my opinion, the best place to buy good cheap wine in Korea is E-Mart or E-Mart Traders 🙂

Bruschetta Pizza

Servings: 8 slices (enough for about 2-3 people)


For Sauce (bruschetta):

-1 can (14.5 oz) diced tomatoes, drained

-2 Tbls balsamic vinegar

-1 Tbls olive oil

-1 1/2 tsp honey

-1 Tbls dried basil

-2 tsp dried oregano

-1-2 tsp minced garlic

-1/2 – 3/4 tsp salt (to taste)

-1/4 tsp pepper

For Dough:

-1 pkg instant yeast

-1/4 tsp sugar

-1 cup warm water, divided

-1  1/2 cups whole wheat flour

-1/2 cup + 2 Tbls  white wheat flour

-3/4 tsp salt

-1 Tbls dried crushed rosemary

-2 Tbls ground flax seed (optional)

-4 tsp olive oil

-2 Tbls honey

For Topping:

-3/4 cup shredded part skim mozzarella cheese (more if you want)

-Anything else you want!


For the bruschetta sauce:

1. Mix all ingredients together in a bowl.  Cover and refrigerate for at least 30 minutes or overnight.  At this point, you can use it as a dip or on top of toast like you would a normal bruschetta.

For the dough:

1. Mix together 1/4 cup of the warm water, the yeast and the sugar.  Stir and set aside for about 10 minutes until the yeast is bubbly and activated.

2. Mix together the dry ingredients for the dough, the flours, salt, flaxseed, and rosemary.

3. Make a well in the center of the flour mix.  Pour in the remaining 3/4 cup warm water, oil, honey and yeast mixture.  Stir/knead (with elbow grease) until smooth and elastic,  about 5 minutes.

4. Let the dough rise for about 30-40 minutes in a warm place until it has doubled in size.

5. Once the dough has risen, it is ready to use, but I like to punch it down into a ball and put it in the fridge over-night to use the following day.  This also gives it a chance to rise slowly for a second time.  I find the dough is actually better when I do this.  *Make sure to let your dough sit out of the fridge for at least 30 minutes before using.

For the pizza:

1. Pre-heat your oven to about 210 degrees Celcius.

2. Split the dough into two balls (if you have a small oven like me, you will need to make 2 pizzas!).  On a floured cutting board, gently  stretch out the dough (using flour as needed) to fit into your baking tray (mine is rectangular :-)).  Line the baking tray with foil or parchment paper (I like the parchment paper the best).

3. Transfer your pressed/stretched dough to your lined baking tray.  Use a fork to poke holes in the non-crust area.  Bake the crust for 5-6 minutes (or until it is firm enough to easily transfer) at 210 degrees Celcius.

4. Take the dough out and spread about 1/3 of the bruschetta sauce on top.  Sprinkle with 1/2 of the cheese.  Return the pizza to the oven, place it directly on the oven rack.

5.  Bake the pizza at 230 degrees Celcius for about 15-18 minutes until the crust is golden and the cheese is bubbly.

6. Cut the pizza into slices.

7.  Proceed with the second pizza, same as the first.

Enjoy with a glass of wine!

* Please note you will probably have about 1/3 of the bruschetta sacue leftover, I hope you have some crackers!

Below are the ingredients used in this recipe.  The yeast, rosemary, basil, oregano and balsamic vinegar can be found at Home Plus.   The cheese can be found at Costco, the diced tomatoes can be found at Home Plus or Costco,  and the flours are usually at my local mart (Top Mart or Jin Mart).

Nutrition Information:

For 1 Slice (1/8 of the total pizzas): 215 kcal, 6.5g Fat, 1.6 g Saturated Fat, 5.5 mg Cholesterol, 497.7 mg Sodium, 33.5 g Carbohydrates, 3.7 g Fiber, 7.2 g Sugars, 8.3 g Protein.


One thought on “Bruschetta Pizza

  1. Pingback: Rosemary-Honey Whole Wheat Pizza Dough « Hungry Girl in Korea

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s