Summer Olive, Mushroom and Sun Dried Tomato Bruschetta Pizza

shutterstock_163388684.-for web


7-8 oz fresh pizza dough, rolled out very thinly

4 – 4 ½ oz (half jar) Bella Sun Luci Sun Dried Tomato Bruschetta

2 oz fresh mozzarella cheese, sliced

6 whole kalamata olives, pitted

6 jumbo Sicilian olives, pitted and cut into large pieces

2 large button mushrooms, quartered

1 tablespoon Bella Sun Luci Extra Virgin Olive Oil

¼ – ½ cup cherry tomatoes, seasoned with salt to taste

Several fresh basil leaves and florets, half for baking onto the pizza and half for garnish

Salt and freshly cracked black pepper to taste

Optional: Crushed red pepper to taste



Pre-heat the oven to 475°F.

Roll out your dough, place it on a very lightly flowered pan or pizza stone (optional: line the pan with parchment paper) and top it with the Bella Sun Luci Bruschetta, leaving room on the outside rim for a crust.

Place the mozzarella, the olives, the mushrooms and some basil randomly over the pizza crust.

Bake for 12 minutes or until the crust is cooked and golden.

Garnish with the cherry tomatoes and additional basil.