Bruschetta Pizza

At our house, we eat a lot of pizza because it is one of my favorite meals.  We always have pitas in the freezer so that we can throw together personal pizzas using whatever we have on hand.   With so many tomatoes ripening in the garden, we decided to make bruschetta pizza.  Here’s the basic recipe, although it can definitely be adapted 🙂

Bruschetta Pizza


  • greek pocketless pitas (or, if you’re ambitious, homemade crust)
  • olive oil
  • garlic (we used 1 large clove for 3 pitas)
  • cherry tomatoes
  • basil
  • mozzarella cheese (we used regular but buffalo mozzarella would also be great)


Use a garlic press and spread garlic on each of the pitas.  Drizzle each pita with a small amount of olive oil.  Cut tomatoes into quarters or eighths and spread over pitas.  Rip up basil leaves and spread over pitas.  Top each pita with grated mozzarella cheese.  Bake in oven at 400 degrees for 14-16 minutes, then set oven to broil until cheese is browned. Chives or onions would also go well on this pizza, but we wanted to keep things simple so didn’t add any.


Garden Bruschetta

With an abundance of tomatoes from the garden, we’ve been using them in all sorts of things.  I made this bruschetta the other day using ingredients from the garden. The only ingredient that didn’t come from the garden is the garlic (next year I plan to plant some though!).  I sometimes find the standard bruschetta we make a little too oniony, so the mild onion flavor from the chives was a nice change.  Below is the basic recipe.  I didn’t keep track of quantities, but I would recommend using whatever quantity you like based on personal preference anyways 🙂

Ingredients: Cherry tomatoes, basil, chives and 1 clove of garlic. Salt and pepper to taste.

Instructions:  Slice the tomatoes into quarters, rip up the basil leaves and chop the chives to whatever size you like.  Dice the garlic or use a garlic press.  Combine all ingredients and let flavors mix. Cut the baguette into slices and toast them in the oven using the broil setting. You can drizzle the bread with good olive oil before spooning on the bruschetta, but this is optional.  Serve pre-assembled on a tray or put out a basket of toasted bread and the bowl of bruschetta and let everyone assemble their own.

The final product:

oh no, tomato bugs!

So the first pest has struck! Tiny holes have started to appear in some of the tomato leaves, and the leaves of the eggplant and ground cherries as well.  I noticed that there are tiny black bugs on the plants that jump/fly away when I get close.  I did some googling, and I think they might be flea beetles.

Here are some pictures:

I found a homemade insect repellant recipe online, and I mixed it up tonight.  Here’s the recipe I followed:

1 med onion, diced up very small.
6 cloves of garlic
1 tbs of hot pepper flakes or as much as you want to use
1 tbs of dish liquid. not antibacterial
1 qt. of water

Let it sit over night. 24 hrs is better. Strain pour into a spray bottle. You can buy them at the dollar tree. Soak the leaves early in the morning or very late at night. You have to reapply after watering or rain.

I got the recipe from the I dig my garden forum. Someone else was having a similar issue, and this recipe was recommended.  I found a few other recipes elsewhere, but I liked this one because it combined a lot of the recommended ingredients (onions, garlic, hot pepper).  I actually added another teaspoon cayenne pepper for good measure. I will let you know how it works out.  I’m probably going to have to reapply many times, because we are still watering with the overhead sprinkler (waiting for seedlings to come up).