VOODOO BRUSCHETTA
I used to order this all the time at the Red Devil Restaurant, but then it was taken off the menu. They gave me the ingredients, though, and I came up with this incredibly yummy spicy bruschetta. It's even better after steeping overnight in the fridge. For the pizza dough, try Basil & Garlic Pizza Dough (ABM), recipe #368470. Enjoy!!
Provided by Katzen
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut tomatoes in half and squeeze out the seeds (if you want.) Chop tomatoes into small dice; place in bowl.
- Add onion, garlic, basil, vinegar/lemon juice, chili paste, olives and salt to taste. Let stand at room temperature for about an hour.
- Meanwhile, roll out pizza dough into a thin rounded rectangle. Allow to rise to almost double the thickness.
- Bake at 400 degrees for 20 minutes, until lightly browned.
- Spread tomato mixture on warm flat bread. Top with freshly grated Parmesan or crumbled Feta Cheese.
Nutrition Facts : Calories 93.3, Fat 7.1, SaturatedFat 1, Sodium 9, Carbohydrate 7.3, Fiber 2.2, Sugar 4.5, Protein 1.7
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