Summer evenings, garden gatherings, and the smell of freshly made pizza – the perfect combination! Looking for a delicious pizza recipe to make at home? Try Piero de Vallier from Pizza da Piero’s Bruschetta-Inspired Margherita Pizza – perfect for sun-soaked evenings.
Pizza da Piero is a family-run Irish business blending Italian tradition with Irish quality. Each sourdough base is made fresh daily in Rathcoole, Co. Dublin, using just six natural ingredients and no artificial preservatives or additives.
Each base is made with a pre-fermented sourdough starter, then left to rest and ferment for over 48 hours — a slow, artisanal process that delivers a crisp, airy texture and delicious flavour. The result? A vegan-friendly, dairy-free, and freezer-friendly base that cooks in just five minutes.
Summer Bruschetta Pizza Recipe
Ingredients
- Pizza da Piero 12″ base
- Pizza da Piero pizza sauce
- Fresh mozzarella
- Hand-chopped cherry tomatoes
- 1 clove garlic, crushed
- Olive oil & sea salt
- Pesto, rocket & fresh basil to garnish
Method
- Spread the base with Pizza da Piero sauce and top with mozzarella.
- Bake in your pizza oven at 500°C for 1 minute (or kitchen oven at 250°C for 5 mins)
- While baking, mix chopped tomatoes with garlic, salt, and olive oil.
- Once cooked, spoon the tomato mix over the pizza.
- Finish with pesto, rocket and basil. Slice and enjoy alfresco!
Pizza da Piero’s top Pizza Oven Tips
Thinking of hosting a pizza night or investing in your own oven? Here are some expert tips:
- Prep on the peel: Assemble your pizza directly on the pizza peel for easy sliding.
- High heat is key: Wait until your pizza oven hits 500°C (about 15 mins) for that classic pizzeria crisp.
- Quick Bake: Bake your pizza for 1 minute until crispy and bubbly.
- Let it rest: Cool your pizza on a rack before slicing — it helps create the crispiest pizza.
- Cheese tip: Use fresh mozzarella, but drain excess moisture to avoid sogginess.
No stress, no mess: Pizza da Piero stone based pizza bases come ready to top and bake, so there’s no doughy drama.
