Bruschetta Barbecue Pizza

posted: 01/13/14
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Bruschetta Barbecue Pizza



  • 1 can of drained navy or cannellini beans
  • 6 roma tomatoes-2 cups of chopped tomatoes into half-inch dice.
  • 5 cloves of garlic, finely minced
  • 1 small red onion finely diced to equal 1/2 cup
  • Zest and juice of one lemon
  • Salt & Pepper to taste
  • 1/2 teaspoon of sugar
  • 2 to 3 Tbsp. of red wine vinegar
  • 3 Tbsp. of red wine vinegar
  • 1/4 cup of chopped basil
  • 2 cup of chopped basil
  • Olive Oil
  • 16 oz. Pizza dough
  • Shaved Parmesan

(Buddy calls them pasta fazzule beans)Always stop and taste your food and see if it needs more seasoning.



  1. Mix everything except the arugula into a large bowl. Stir, cover and put it into the fridge to sit for one hour.


  1. Take dough and cut it into four pieces.
  2. Sprinkle the dough with two tablespoons of oil and then use your fingers to spread it out. Flatten it out with the oil on your fingers.
  3. Stretch the dough to fit a double 18-inch piece of oiled foil.
  4. Preheat the grill with half the grill on high heat and half the grill on low.
  5. Leave the grill closed so that it works like an oven.
  6. Place your foil, with the dough, on to the hot spot of the grill for one minute. (If you have bubbles, you just pop them. What you're looking for is char marks. Once you see the char marks, flip the pizza dough to char the other side.)
  7. At this point, slide it over to the low heat potion of the grill. If you can handle the heat, then flip it with your fingers or use a spatula if it's too hot. The char marks aren't just for the look, they're for flavor, which gives it more smokiness.
  8. It takes a total of about 4-5 more minutes until the dough is cooked.
  9. You know it's cooked when it feels firmer. You can even tear a little piece off the corner to test it. If you like it crispier, cook it a little longer, but don't burn it. It should have the flexibility of a pita.
  10. When your pizza dough is done, place it on a cutting board.
  11. Add your arugula to the bruschetta mix.
  12. Shave off squares of parmesan. Then sprinkle a little of the shaved cheese into the mix.
  13. Spread the mix on the pizza dough and slice it up.
  14. Let people eat it right off the cutting board. Nothing fancy, just a way for people to nosh while you're cooking.
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