Fresh Start Fauxmage - Creamy Pesto Bruschetta Pizza

So excited to share another recipe using Fresh Start Fauxmage!!! Bruschetta PIZZA! Inspiration for this recipe came from one of my fav flavours of Fauxmage, and that is the Creamy Pesto...mmm. It's flavoured with basil, garlic and lemon and is the perfect creamy spread to enhance the bruschetta toppings on this pizza.

To keep things REAL simple, I start with a store bought, pre baked pizza crust (thin crust/PC brand).

I then spread creamy pesto Fauxmage on the base of the crust, top with cherry tomato bruschetta mixture and then bake in the oven until crisp and hot. A drizzle of balsamic glaze and some fresh arugula to garnish finishes it off. (I also bought the balsamic glaze because this recipe was all about making something fresh tasting & delicious when you don't have a lot of time)

This would be a lovely (and quick!) app to serve company, or have it for dinner with a big green salad along side. 

If you aren't familiar with this delicious product it is available in many Sobey's locations (and various other locations) across Atlantic Canada and now also Ontario. Check their website for more details about the product and where to shop!

Ingredients
  • 1/2 container Creamy Pesto Fauxmage
  • 1 x 12” pre baked pizza crust, (thin crust) * I used Presidents Choice brand
  • 1 1/2 cups quartered cherry tomatoes
  • 1/4 cup minced red onion
  • 2 cloves garlic, chopped
  • 1 tbsp EVOO
  • 1 tbsp chopped fresh basil
  • Salt & Pepper
  • drizzle of balsamic glaze
  • handful of fresh arugula
 
Method

1. Preheat oven to 425°F (or follow instructions on package if using a store bought pre baked pizza crust)
2. In a bowl combine tomatoes & red onion
3. Mix in extra virgin olive oil, basil and pinch of S&P
4. Spread Creamy Pesto Fauxmage evenly onto pizza crust
5. Top with the bruschetta mixture. A lot of liquid releases from the tomatoes so a slotted spoon is helpful for scooping it onto the pizza crust. A tiny bit of liquid on pizza is OK but you don’t want it to be soggy/wet so leave most of it in the bowl.
6. Bake pizza directly on oven rack until crust is crisp and toppings are hot. How long it takes will depend on your oven and what pizza crust you use.
7. Place pizza on cutting board, drizzle with balsamic glaze and top with fresh arugula
8. Slice and serve