Bruschetta Variations

with Tomatoes, Mushrooms and Avocado

There little appetizers are the perfect finger food for an Italian Style Party. Buon appetito!

Prep:

20 Minutes

Cook Time: 12-15 Minutes

Serves: 24

Ingredients:

3 pkg. Wewalka Classic Pizza Dough (to make all 3 types of Bruschette)
Olive oil (to brush and bake)

For Tomato Bruschetta

4 beefsteak tomatoes
2-3 cloves of garlic
½ bunch of basil
2 sprigs of citrus thyme

For Mushroom Bruschetta

3.5 oz. fresh mushrooms
1 yellow or white onion
½ bunch of fresh parsley
1 Tbsp. sour cream
Juice of ½ a lemon

For Avodado Bruschetta

2 ripe avocados
1 ripe tomato
2 cloves of garlic
Juice of ½ a lemon

Baking Tips

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If you like your pizza crust with an extra crunch, you can pre-bake it without toppings (or only tomato sauce) for about 5 minutes in the preheated oven.

If you plan on topping your pizza with a lot of fatty meats or juicy vegetables, brushing on a thin layer of olive oil base can help with containing the moisture during baking.

Raw or fatty meats aren’t going to get fully cooked from a few minutes atop a pizza in the oven. Always pre-cook and drain vegetables that release water while cooking, such as mushrooms.

Exceptions: thin cut pepperoni and prosciutto and some thinly sliced vegetables are fine to top raw.

Use the dough right out of the refrigerator and don’t let it sit on the countertop for too long.

Unroll and keep dough on parchment paper while baking. Paper is oven safe up to 500°F and paper will brown during baking. Cut off or tuck excess paper under the dough, so it isn’t hanging over the baking sheet.

Cutting the dough: If you need to cut the dough, place it on a cutting board to avoid scratching your baking sheet or countertop. If cutting the dough on the baking sheet, ideally use a pizza cutter.

To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.

Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.

The fastest way to a crispy and chewy crust is cooking the dough directly on a heated surface. Make sure the oven is fully preheated and already hot. A pizza stone or even a simple sheet pan needs ample time to pre-heat. Pizza and Flatbread can also be cooked on a non-heated sheet pan, but always in a pre-heated oven.

You can brush the dough edges with olive oil. Do it right before it goes in the oven and/or right after it comes out. You'll get great color, crunch and flavor.

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Directions

1. Cut pizza dough into evenly sized rectangles, about 1x2 in. in size. Coat with olive oil and bake in the oven at 400°F for approx. 12-15 minutes until "crispy".

2. Tomato Bruschetta: Remove seeds and cube the tomatoes, finely chop garlic and all herbs. Mix all of the ingredients and season with salt & pepper; allow infusing for half an hour and then spreading on to the pre-baked pastry parts.

3. Mushroom Bruschetta: Wash mushrooms thoroughly and pat dry, then cut into thin slices. Cut onion into small cubes. Slightly heat the oil in a pan and toss cut mushrooms in it for 2-3 minutes. Stir frequently. Remove from pan and if necessary drain off water. Likewise allow onions to steam in pan until glazed (do not allow to go brown). Combine mushrooms and onions and season with salt, pepper, chopped parsley and lemon juice; then mix in sour cream. Spread onto pre-baked pastry parts. Decorate with parsley.

4. Cut avocado in half, remove the stone and spoon out flesh. In a bowl mash avocado halves using a fork. Generously season with salt and pepper. Cut tomatoes in halves and remove seeds. Cut into small cubes and add to the seasoned avocado cream. Season with crushed garlic and lemon juice. Spread evenly on pre-baked pastry parts and serve.

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