Penny’s Bruschetta
Recipe type: Appetizer
  • 4-ounce pizza dough
  • 1 tablespoon olive oil
  • 3 tablespoon cornmeal
  • ½ cup fresh tomato, chopped
  • ⅛ cup red onion, chopped
  • ½ tablespoon basil pesto
  • ½ tablespoon balsamic vinaigrette
  • 1 tablespoon feta cheese, crumbled
  1. In a small bowl mix together tomato, red onion, balsamic vinaigrette and pesto. Set aside to marinate while you roll the dough out.
  2. Sprinkle cornmeal over rolling surface and roll out dough into cornmeal to 6-inch circle.
  3. Brush dough circle with olive oil.
  4. Put tomato mixture on the dough and spread over the circle leaving a small crust edge.
  5. Sprinkle feta cheese over tomato mixture and put directly on pizza stone in the oven.
  6. Bake 6 minutes or until the edges are light golden brown.
  7. Slice and serve hot!
Recipe by Pizza Today at