Bruschetta is a classic Italian appetizer that is easy to make at home. Toasted bread is topped with tomatoes, Parmesan cheese, garlic, and fresh basil. Simple – Fresh – Fragrant – Sumptuous!
Bruschetta (pronounced brew-SKET-tah) is an Italian appetizer or antipasti that starts with a base of toasted or grilled bread. The bread is then served warm either with a topping spooned over or with a topping on the side so each person can build their own bruschetta. Bruschetta is meant to be served as a hand-held finger food, large enough for one or two bites.
Pizza, as we all know, is THE BEST. We don’t need a definition for pizza, do we?
And, when we metamorphosize the two into a roll-up (veganized – OR NOT), the result is pretty amazing. It’s a meal you’ll want for breakfast (you know, cold pizza in the morning), lunch, and/or dinner. YUM!
Vegan (OR NOT) Beef Bruschetta Pizza Roll Up
Balsamic Bruschetta:
1 Tbs. high-quality extra virgin olive oil (quality really counts!)
8 Roma tomatoes, diced
1/3 cup fresh basil, chopped
1 clove garlic, roasted and minced (roasting tames the sharpness)
1 Tbs. high-quality balsamic vinegar
sea salt and pepper
Toss together tomatoes, basil, Parmesan cheese, and garlic in a bowl.
Mix in balsamic vinegar, olive oil, sea salt, and pepper.
Marinate for 30-60 minutes.
1 lb. vegan ground beef (already seasoned) OR 1lb. lean ground beef, cooked with salt, pepper and Italian seasonings
Homemade Pizza Dough: – sub 1 cup whole wheat flour for some of the all-purpose flour
1 pkg. active dry yeast (1/4 oz)
1 tsp. white sugar
1 cup warm water
1 1/2 cup all-purpose flour
1 cup whole wheat flour
1/4 cup olive oil, divided
1 tsp. sea salt
Preheat oven to 400 degrees.
Dissolve the yeast and sugar in 1 cup warm water and let sit for 5 minutes.
Using a dough hook on a stand mixer (or by hand) combine the dissolved yeast mixture, flour, 2 Tbs. olive oil, and salt. Form into a nice dough ball. Let sit for 10 minutes.
Divide the dough into two equal mounds. Roll out each mound into a round-ish shape.
3/4 cup vegan (or not) Parmesan cheese, shaved
Spread with 3/4 cup mixture of the Balsamic Bruschetta, vegan (or not) ground beef, and vegan (or not) Parmesan. (There will be leftover fillings – enjoy in any and every way).
Wrap the pizza dough around the filling. Transfer to a parchment-lined baking vessel and bake for 25-30 minutes, until the crust is golden brown and the cheese bubbles.
Remove from the oven and cool for 10-15 minutes before devouring.
