This bruschetta pizzaiola recipe was created by Debi Mazar and Gabriele Corcos, and combines the classic bruschetta recipe with that of margherita pizza's.
The recipe is simple to make, taking only 20 mins and offering four servings. It involves a baguette of the cook's choice, which is to be sliced and toasted on a stovetop grill. Then, the cook should combine chopped mozzarella and tomatoes, which are to be seasoned with olive oil, salt, and pepper. The sliced and toasted baguette slices are then topped with this mixture and baked for 10 minutes, or until the cheese has melted and turned into a golden color.
The bruschetta pizzaiola is finally topped with extra virgin olive oil, salt, pepper and fresh basil.