Marks Mini Pizza Bruschetta Recipes

BRUSCHETTA PIZZA

Steps:

• In a small skillet, cook sausage over medium heat until no longer pink; drain. Place crust on an ungreased baking sheet. Top with pepperoni, sausage and cheese. Bake at 450° for 10-12 minutes or until cheese is melted., In a small bowl, combine the tomatoes, sliced basil, oil, garlic, thyme, vinegar, salt and pepper. Spoon over pizza. Garnish with additional basil if desired.

MARK'S MINI-PIZZA BRUSCHETTA

Steps:

• Preheat the broiler or salamander. Heat a grill or grill pan over high heat. Grill bread on each side until crisp and toasted, 45 to 60 seconds per side.
• Rub crusts with garlic, and place on baking sheet. Drizzle with olive oil, and spoon on about 2 tablespoons of tomato sauce per slice of bread. Cover with cheese. Broil until melted and bubbly, about 5 minutes. Remove and garnish with basil leaves.

PORTOBELLO MUSHROOM BRUSCHETTA

Steps:

• Preheat oven to 425F.
• Remove the stem from the portobello mushrooms and discard. Chop the mushroom into peices about 1/2 inch thick.
• Heat oil in a skillet over medium heat. Saute the mushrooms, stirring often, until they soften, are cooked through and start to brown on the outside a little. Remove from the heat, season with salt and pepper and let cool slightly.
• Slicing on an angle, cut 10 baguette slices that are about 1 inch thick. Place them on a baking sheet or pizza stone.
• Top the baguette slices with both mozzarella and parmesan cheeses. Bake in the oven for about 7-8 minutes, or until the baguettes are toasted and the cheese bubbly.
• Take the baguette slices out of the oven and assemble the bruschetta by topping each with some of the sauteed portobello mushrooms. Drizzle some balsamic glaze on top and sprinkle with parsley.
• Serve warm.