A Tomato Bruschetta is the best way to celebrate the seasonal tomatoes.
The farmers market is on, and the tomatoes are gorgeous. I am buying loads of them for making my DS Tomato Confit and my DS Chia Seed & Tomato Jam. (Which by the way also work beautifully here, as the jam can be spread over the dough for a richer deeper flavour. and the confit can be squeezed and spread over the top which works exceptionally well with the mozzarella and/or parmesan!) The in season tomatoes are just so colourful and full of flavour, I can’t help myself! I love tomatoes, and when abundant I preserve. Too bad that gorgeous produce goes to waste all over the world. So I appreciate and preserve. In fact, this is one of the main reasons why I started my “Mooneh line”.
Apart from pickling and jamming, I also preserve these beauties by sun drying or oven drying (find the method here) I use these everywhere! Making sauces, in salads, in sandwiches… Also in this pizza right here.
This Tomato Bruschetta Pizza is absolutely a treat! Very fresh, with all the fresh tomatoes during season along with the basil leaves, onions… it offers the contrast of warm dough and cold toppings! Delightful! This is a super simple pizza to make, it is super light and works really well for hot summer days. With that said, when tomatoes are out of season, you can make it using the tomatoes you preserved by drying at the end of the season. Really delicious too. The dried tomatoes lend a deeper flavour and a richer experience.
Finally, you can make this over pesto, marinara sauce or simply dough that is brushed with olive oil and seasoned with salt. You can always add mozzarella over the sauce and bake before you add the fresh tomatoes, or you can go for parmesan or without any cheese at all. Really, so many options, all equally good, so follow the food mood you have on the day.
Here is how it’s made.