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I didn’t intend to turn this website into a food blog, but I’ve experienced so many wonderful benefits from following a Mediterranean diet that when I come up with something truly delicious, I have to share. This Bruschetta Pizza qualifies as truly yummy.

This isn’t a low-calorie recipe, but it’s not bad for you. It’s meatless and covered in tomatoes. Consider it a weekend treat.

I found a selection of red and yellow tomatoes at the farm market, and they gave this pizza a beautiful color. I used pre-made pizza shells. They are rectangular in shape and very light and airy.

I made three pizzas. Adjust the amounts below to what you need.

Bruschetta Pizza

pizza shells (or fresh dough if you are so inclined)
2-3 large tomatoes, chopped
pizza cheese (I used a shredded mozzarella/provolone blend)
4 cloves of garlic, minced
half of a small onion, chopped small
3-4 tablespoons of extra virgin olive oil
black pepper
red pepper flakes
dried oregano

Preheat oven to 400 degrees F.

In a small bowl combine half of the minced garlic, some salt, pepper, a dash of red pepper flakes, a good shake of oregano and olive oil. With a small spoon, spread this mixture over the pizza shells.

Sprinkle cheese over top. I’m pretty light with the cheese. Add as much as you want.

Bake in the oven until the cheese just starts to turn golden.

In a large bowl, combine the chopped tomatoes, onion, remaining garlic, oregano, salt, black pepper, and a good slug of olive oil. Salt generously. Tomatoes need it.

Remove pizza from oven. With a slotted spoon, spread the tomato mixture over the pizza.

Put the pizza back into the oven. Set the oven to broil and keep an eye on it. This will only take a minute or two depending on your oven.

Cut into slices and serve. Enjoy with a crisp green salad and you’ve got yourself a complete meal.

I hope you enjoy this Bruschetta Pizza. Let me know if you try it.

Ciao, Donna

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