Bruschetta is quick and easy to make, and offers a welcome change as a pizza topping.
Heirloom Tomato Bruschetta Pizza Recipe
1 1/2 cups warm water
2 teaspoons yeast
1 tablespoon sugar
2 tablespoons olive oil
1 1/4 cups whole wheat flour
3 cups all-purpose flour
3/4 teaspoon salt
Add yeast and sugar to a small bowl and pour warm water over. Let stand until the yeast mixture becomes frothy.
Stir in olive oil, flours, and salt. Knead on a floured surface for 6-8 minutes, until dough is elastic an smooth.
Place dough in a large oiled bowl and turn dough to cover with oil. Cover with a tea towel and leave to rise for approx. 2 hours, until doubled in volume.
Punch down dough and allow to rise again.
Lightly oil 2 pizza pans.
Divide dough in two and roll each out to fit pizza pans.
2 lb heirloom tomatoes, seeded and diced
2 cloves garlic, minced
1 cup packed fresh basil leaves
1 teaspoon lemon juice
1/4 cup olive oil
a twist of black pepper
Combine all ingredients in a medium-sized bowl and allow to rest for up to an hour to allow flavours to combine.
Spoon bruschetta over pizza crusts, and crumble goat cheese over top.
Bake on lower rack of oven at 425ºF for 15-20 minutes, or until crust is golden on the bottom.