1. Preheat oven to 450 degrees F. For pizza crust, use a 2-inch round cookie cutter to cut Italian bread shell into 18 to 20 circles (or cut into 20 squares/pieces). Place circles onto a foil-lined baking sheet.
2. Spread bruschetta topper over pizza crust. Top with mozzarella cheese and a tomato slice. (If necessary, cut cheese and tomatoes to fit.)
3. Bake for 8 to 10 minutes or until cheese is melted and pizza crust is crisp. Sprinkle each with black pepper and top with a small basil leaf just before serving.
4. Cut bread shell into circles or pieces. Place in a storage container; cover and let stand at room temperature for 24 hourShare this:
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Ready Time: 25
Ingredients
- 14 ounce package (12-inch)Italian bread shell (such as Boboli) 1/2 cup roasted sweet pepper bruschetta topper, Kalamata olive bruschetta topper, or desired pizza sauce 6 ounces fresh mozzarella cheese, sliced 2 roma tomatoes, thinly sliced Freshly ground black pepper Fresh small basil leaves
Recipe Steps:
