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Mark's Mini-Pizza Bruschetta


Mark Strausman, owner and executive chef of the New York City restaurant Campagna, takes bruschetta, the classic Italian garlic bread, and adds tomato sauce and fresh mozzarella cheese, creating small, crunchy bread pizzas. Be sure to use a good, crusty Italian bread for the bruschetta; if you'd like, you can grill the bread outdoors.

  • Yield: Makes 8

Source: Martha Stewart Living Television, July 1998



  1. Preheat the broiler or salamander. Heat a grill or grill pan over high heat. Grill bread on each side until crisp and toasted, 45 to 60 seconds per side.

  2. Rub crusts with garlic, and place on baking sheet. Drizzle with olive oil, and spoon on about 2 tablespoons of tomato sauce per slice of bread. Cover with cheese. Broil until melted and bubbly, about 5 minutes. Remove and garnish with basil leaves.

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