Bruschetta is a staple of summer meals.  I know it’s fall, and the days are getting colder, the sun is setting earlier, and you are probably thinking of warm, hearty meals…not fresh, summer sides.  BUT…bruschetta can be enjoyed in many ways.  Including being used as a pizza topping.

If you have a vegetable garden in your backyard or perhaps like to visit your local Farmer’s Market, you can make bruschetta with some wonderfully fresh produce.  This time of year, you most likely have to purchase the ingredients at your local grocery store.  And that’s OK!  You’ll still have incredibly flavorful and fresh bruschetta to enjoy.  Now for this recipe, the bruschetta will be used as a pizza topping but you will have leftovers.  What to do with the leftovers you ask?  Add as a topping on a grilled chicken breast, serve as a salsa with tortilla chips, or serve with toasted baguette slices.

This recipe combines the bruschetta with rotisserie chicken and pizza.  As previously mentioned, the bruschetta is fresh and add a crisp flavor to every bite.  The rotisserie chicken is perfectly moist and tender, and pairs nicely with the bruschetta.  Add in your other toppings (mozzarella, olive oil, naan flatbread) and you have the perfect meal.

The recipe can be found here.

I do like to make homemade bruschetta (which you probably picked up on by now) but there is nothing wrong with store-bought if you prefer.  Here is a link to my recipe for Homemade Bruschetta.

Start by heating olive oil in a small skillet over medium heat.  Add the garlic and sauté for 1-2 minutes.  You want the garlic to start to turn a golden color, but you don’t want it to burn.  Remove from the heat and let cool slightly.  Chop the tomatoes and basil.  Remove the rotisserie chicken from the bones and shred.

Add the tomatoes and garlic mixture to a mixing bowl and toss to combine.

Add the parmesan, basil, balsamic vinegar, salt, and pepper, and toss to combine.  Set this aside while you prepare the flatbreads.

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.  Place both flatbreads on the baking sheet and drizzle each with 1 Tbsp olive oil.

Divide the parmesan cheese and mozzarella cheese evenly between the flatbreads.  Divide the chicken evenly between the flatbreads.

Top with the bruschetta mixture.  Use as much or as little as you like.  You will have leftovers so make sure to serve it on the side with some tortilla chips or baguette slices to enjoy with dinner.

Bake for 10-12 minutes or until the cheese has melted and the ingredients are warmed through.  Remove from the oven and drizzle with a balsamic glaze.

Slice and serve warm.  Enjoy!

The recipe can be found here.

Does this not look delicious?  It was yummy and something we’ll definitely make again.

Happy Cooking!

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