Recipe: No-Cheese Bruschetta Pizza with Red Sauce

November 12th, 2012 12:21 pm by Kelly

Alt title: Bruschetta Pizza, Redux!

Prior to the first real, garden-annihilating frost, I was lucky enough to pick several grocery sacks worth of green tomatoes, which have slowly been ripening in the months since. (Hint: put them in a paper bag, along with a few apples, and wait for science to work its magic. Check in daily and remove any decomposing tomatoes.) I also scored a decent amount of ripe, red tomatoes, which I’ve been frantically trying to find uses for before they go bad. Basically what this means is that I’ve been making ridiculous amounts of pasta, pizza, and – yes! – bruschetta (which aren’t always mutually exclusive, mind you!).

If you remember the Bruschetta Pizza recipe I shared a few months ago, good for you! You get a gold star! Kidding. All I have to give out is another pizza recipe. Even better, right?

Anyway. Where was I? Oh yeah!: Bruschetta Pizza.

Though the original version is relatively healthy – topped as it is with a dab of olive oil/balsamic vinegar, a little mozzarella Daiya cheese, and oodles and oodles of fresh tomatoes – I wanted to try a Bruschetta Pizza sans cheese, seeing as it’s expensive and nutritionally useless and occasionally hard to find in these parts. (I still love you Daiya!!!) Since the pizza would be too dry topped with just bruschetta, I replaced the cheese with red sauce and then made the pizza as I would normally. Delicious, though lacking some of the strong bruschetta taste of the original. On my second attempt, I mixed a bit of the “bruschetta juice” with the red sauce. Success!

Still not as bruschetta-y as the original, but a nice balance between the two. Make this one if you don’t have any cheese on hand, or just want to stay away from the stuff.

(Excuse the subpar photo. Now that Daylight Savings Time has ended, I have no natural light to work with come dinnertime. Boo!)


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No-Cheese Bruschetta Pizza with Red Sauce

…for a Fluffy White Pizza Crust

1 cup warm water (110 degrees F / 45 degrees C)
1 tablespoon sugar
2 1/4 tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour

…for the bruschetta

2 cups tomatoes, finely diced
3 tablespoons diced marinated sun-dried tomatoes (including the oil)
1 tablespoon minced fresh basil (OR 1 teaspoon dried basil)
1 tablespoon minced garlic
1/4 teaspoon salt
3 teaspoons extra-virgin olive oil
1 1/2 teaspoons balsamic vinegar

…for the pizza

Red sauce
Cornmeal or cooking spray with which to coat the pizza stone or pizza pan


1. At least four hours before making the pizza, prepare the bruschetta. In a medium bowl, combine the fresh tomatoes, sun-dried tomatoes, basil, garlic, salt, olive oil, and balsamic vinegar. Mix well. Cover and chill. Remove from the fridge about a half hour before you begin assembling the pizza.

2. Several hours prior to making the pizza, prepare the dough. In a large bowl, combine the sugar, yeast, and water; mix until completely blended. Add the salt and olive oil and mix well. Add the flour in stages (about 1/2 cup at a time) and mix until the flour forms into dough. On a lightly floured surface, knead the dough by hand and shape into a ball. Cover loosely with a towel and leave the dough to rise, anywhere from 30 minutes to two hours.

3. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F.

4. To assemble the pizza, start by spreading a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.

5. Carefully drain the liquid from the bowl of bruschetta; pour it into a bowl or mug. Add it to the red sauce, a teaspoon at a time, until the flavor is to your liking. (I used about a 4 teaspoons of bruschetta juice per cup of a red sauce; one cup of sauce just about covered the pizza.) When done, spread the red sauce evenly over the pie. Set any leftover bruschetta juice aside; if you have any bruschetta left, you can return it to its sauce!

Optional: For a less brucshetta-y pie, just set the bruschetta juice aside and add the red sauce as is.

6. Top with some or all of the (drained) bruschetta. (The recipe above makes enough to cover a 13″ pizza.) Dust with a bit of vegan parmesan, if you’d like.

7. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas. Enjoy!

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