Bruschetta Pizza

My take on a Bruschetta Pizza and my first reduction sauce! I would serve this with a soup or as an appetizer.

Bruschetta Pizza (with Balsamic Reduction Sauce)

Bruschetta Pizza

Ingredients (per 1 flat bread)

  • Flatbread (I used FlatOut Harvest Wheat found at Kroger)
  • 1/2 cup crumbled feta cheese
  • 1 cup cherry tomatoes, sliced in half
  • 1/2 cup green onion, diced
  • 1/2 cup basil, chopped
  • 1 cup balsamic vinegar
  • 1 pat of butter

Directions

  • At 375, toast flat bread in oven directly on rack for 3 minutes.
  • Top with tomatoes and cheese, then place back on oven rack for 5 minutes or until cheese starts to melt.
  • Top with onion, basil and sauce.
  • Cut into fourths, it will be a bit messy:)

Reduction Sauce (make at the end for the first time, but after you know what you’re doing, you can make sauce while pizza bakes for 2nd time)

  • Heat pan over medium heat and add vinegar. Swirl liquid at a low boil until vinegar has reduced by 2/3. (You should end up with 1/3 cup sauce). Once reduced, add butter and continue to swirl until butter is melted. Pour over pizza.

Ingredients Ingredients Putting it together Balsamic reduction balsamic reduction  bruschetta

Nutrition (1/2 of flat bread)

  • 213 Calories
  • 11g Fat
  • 7g Saturated Fat
  • 40mg Cholesterol
  • 580mg Sodium
  • 21g Carbohydrate
  • 5g Fiber
  • 10g Protein
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