Bruschetta Pizza with Balsamic Syrup – Just a Taste

Bruschetta Pizza with Balsamic Syrup #recipe
I ’ ve got adult news today. Hang on to your chefs ’ hats, folks. I ’ meter launching a newly perfume line called Eau de Bruschetta Pizza. Call me crazy, but something tells me I ’ m about to send One Direction ’ s Our Moment Eau de Parfum in a new commission. And that commission is called “ out of business. ”
“ She finally referenced pizza, perfume and One focus in the same prison term, ” you say. I know, right ? Took me long enough. But here we are with my latest and most favorite no-sharing-required universe : Bruschetta Pizza with Balsamic Syrup .
affectionate homemade pizza dough is baked and then rubbed with garlic before being sliced and topped with a refreshingly simpleton mix of dice tomatoes, minced garlic and chopped basil. Finish it all off with a drizzle of fresh and lemony balsamic syrup and then tell me you don ’ thymine wish you could bottle the olfactory property wafting from your kitchen.

Bruschetta Pizza with Balsamic Syrup #recipe
Bruschetta Pizza with Balsamic Syrup #recipe
Bruschetta Pizza with Balsamic Syrup #recipe
Bruschetta Pizza with Balsamic Syrup #recipe
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Appetizer

Prep Time

15

mins

Cook Time

20

mins

Total Time

35

mins

Servings

8

servings

Print Recipe

Ingredients 

  • 1 pound boughten or homemade pizza dough

  • cornmeal

  • 2 large garlic cloves

  • 1 1/2 Tablespoons

    olive petroleum, divided

  • 2 1/2 cups diced tomatoes

  • 1 1/2 Tablespoons chopped clean basil

  • 1/2 cup balsamic vinegar

  • 2 teaspoons sugar

  • 1/4 cup shredded Parmesan cheese

Instructions 

  • Preheat the oven to 500ºF.

  • Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick. Invert a baking sheet and sprinkle it liberally with cornmeal. Transfer the dough to the baking sheet.

  • Brush the pizza dough all over with a ½ tablespoon olive oil then bake it until it’s golden brown and the crust is crisp around the edges, 10 to 12 minutes.

  • While the dough is baking, mince 1 clove of garlic and add it to a medium bowl along with the diced tomatoes, chopped basil, 1 tablespoon olive oil, and salt and pepper, to taste. Set the mixture aside.

  • Boil the balsamic vinegar and sugar in small saucepan until it has reduced to ¼ cup, about 5 minutes. Set the syrup aside to cool. (See Kelly’s Notes.)

  • Remove the pizza dough from the oven. Slice the tip off of the remaining garlic clove and immediately rub the cutoff end all over the hot pizza dough.

  • Slice the pizza into 6 to 8 slices then spoon the tomato mixture on top. Drizzle the tomato mixture with balsamic syrup, garnish with Parmesan cheese and serve immediately.

Kelly’s Notes:

  • The balsamic syrup will thicken as it cools. Once it has cooled completely, it can be poured into a bottle and kept in the fridge for up to 2 weeks.

  • If you cook the balsamic vinegar too long, it’ll turn into caramel and then eventually taffy. So when in doubt, undercook it, as it’ll thicken significantly as it cools.

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you ‘d like to feature this recipe on your site, please rewrite the method acting of training and connect to this post as the original generator .