Spicy bruschetta with tomatoes and zucchini

Name: Spicy bruschetta with tomatoes and zucchini
Cook time: 35 min
Total time: 35 min
Yield: 10
Ingredients: 1 pack of (400 g) fresh baking sheet pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready for baking; 37 x 25 cm; refrigerated shelf); 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 200 g Courgette; 300 g Tomatoes; 1 Onion; 2 Garlic cloves; 1 small pot of basil; 2 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp black coarse pepper; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 10

1 pack of (400 g) fresh baking sheet pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready for baking; 37 x 25 cm; refrigerated shelf)
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
200 g Courgette
300 g Tomatoes
1 Onion
2 Garlic cloves
1 small pot of basil
2 TABLESPOONS light balsamic vinegar
7-10 Tbsp Sugar
7-10 Tbsp black coarse pepper
baking paper

Directions

1
Cut the pizza dough in half lengthwise, cut the strips into 5 rectangles of the same size and spread them on 2 baking trays lined with baking paper. Sprinkle the rectangles with 3 tablespoons of olive oil and season with salt. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 11 minutes until golden brown
2
Wash the zucchini, grate dry, clean and cut into small cubes. Wash, clean, quarter and seed the tomatoes. Peel onion and garlic. Finely dice the onion and cut the garlic into fine slices. Wash basil, shake dry and pluck the leaves from the stems. Mix tomatoes, zucchini, onion, garlic and basil with vinegar and 2 tablespoons of olive oil, season to taste with salt and sugar
3
Remove the pizza plates from the oven and arrange them still warm on plates with the vegetable salad. Sprinkle with pepper