Bruschetta Pizza

• 1 whole Unbaked Pizza Crust
• Olive Oil
• Salt And Pepper, to taste
• 1/4 cups Prepared Pesto
• 5 cloves Garlic, Minced
• 1 pint Red Grape Tomatoes, Halved Lengthwise
• 1 pint Yellow Grape Tomatoes, Halved Lenthwise
• 1 Tablespoon Balsamic Vinegar
• 16 whole Basil Leaves (chiffonade)
• 6 ounces, weight Mozzarella, Grated
• 1/4 cups Grated Parmesan Or Romano
• 1/2 cups Fontina Cheese
• 4 ounces, weight Goat Cheese Crumbled

1. To make the pizza topping: In a small skillet, heat olive oil over medium-high heat.
2. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.)
3. Pour into a mixing bowl and allow to cool slightly.
4. Add tomatoes, balsamic, basil, and salt and pepper to the bowl.
5. Toss to combine, then taste and add more basil if needed, and more salt if needed (dont oversalt, though!)
6. Cover and refrigerate for an hour or two if you have the time.
7. Preheat the oven to 500 degrees.
8. Roll out the pizza dough as thin as it will go and transfer to an oiled baking sheet.
9. Drizzle a little olive oil on the dough and smear it around with your fingers.
10. Sprinkle with salt and pepper, then spread pesto all over the surface.
11. Mix the cheeses together and sprinkle them all over.
12. Bake pizza for 12-15 minutes, until crust is golden and topping is bubbly.
13. Remove from oven and spoon on tomato-basil salad.
14. Cut into squares and serve!

crust, olive oil, salt, garlic, red grape tomatoes, yellow grape tomatoes, balsamic vinegar, basil, weight mozzarella, romano, fontina cheese

Taken from tastykitchen.com/recipes/main-courses/bruschetta-pizza-2/ (may not work)