Raw Bruschetta Pizza

This is a great recipe for when you entertain. It makes a crowd pleasing appetizer!

Ingredients

• 1 cauliflower pizza crust

• 8 ounces plant-based ricotta

• 2 teaspoons Italian seasoning blend

• 1 cup grape or cherry tomatoes, quartered

• 2-3 ounces fresh basil leaves

• 1 garlic clove, zested

• 1/4 cup pitted kalamata olives, cut in half (optional)

• 1-2 tablespoons balsamic vinegar

• 3 tablespoons extra virgin olive oil

• Salt and pepper to taste

• 1 cup arugula or baby spinach leaves

• Balsamic reduction glaze for drizzling (optional, but definitely tasty)

Preheat oven to 375°F

Bake pizza crust for 10-12 minutes, then remove from oven and allow to cool. 

Make bruschetta. In a bowl add tomatoes, olives, garlic, basil, olive oil, balsamic vinegar, salt, and pepper. Fold a couple of times, but do not over-mix, as the tomatoes will get mushy. Set aside or refrigerate for 10-15 minutes. 

Meanwhile, mix ricotta with salt pepper and Italian seasoning. 

On a cool pizza crust, gently spread ricotta cheeze over evenly, (I’ve found it easier to slice the pizza at this point than to do it once you top it). Then layer with arugula, and top with bruschetta using a slotted spoon so the liquid from the bruschetta doesn’t make the pizza soggy. Drizzle balsamic reduction over pizza. You can serve immediately or refrigerate for 1 hour before serving.