Recipe: Bruschetta Pizzas

Basil and cherry Sungold tomatoes from the garden:

Much to my delight, became these - Bruschetta pizzas:


I could eat these every night for the next three weeks. Actually, I could have them for breakfast and lunch, as well. The best part? Very little prep and cooking times.

1 loaf Semolina Italian bread
Garlic
Olive Oil
Basil
Red onions
Tomatoes of your choice
Salt/Pepper
Mozzarella cheese

Cut the bread in half, length-wise and then into pizza serving sizes of your choice. Drizzle the top of the bread with olive oil and rub with a clove of garlic. Set aside.

Cut up equal parts tomatoes, red onion, basil - place in a bowl. Add several splashes of olive oil and salt and pepper to taste. Toss.

Cut thin slices of mozzarella cheese and lay them over the bread. Toast in toaster oven. When toasty and all melted, spoon a generous serving of the tomato mixture on top.

Serve. Devour. Repeat.