Recipe: Brumatacetta Pizza

That’s pronounced broo-mah-tuh chet-tuh. It’s also a portmanteau of the words ‘bruschetta,’ ‘kalamata,’ and ‘pancetta.’ My family is Italian, and naturally I’m drawn to Italian foods and food items. SO, I decided to combine a few in an experiment this evening and the yield was fantastic, if I do say so myself. 🙂

What I came up with was a pizza using bruschetta as the base (in place of pizza sauce), with goat cheese and pancetta bits sprinkled on top.

Please note that I got all of the products in this recipe from Trader Joe’s; I am sure you can find similar products elsewhere if you don’t have access to a TJ’s where you live.

What you will need:

  • 1 olive ciabatta demi baguette
  • 1 tub of refrigerated bruschetta sauce
  • 1 container of crumbled goat cheese
  • 1 container of pancetta

Here are pictures of those items in the order listed, so you know what you’re looking for:


FYI: The olive demi baguette has kalamata olives already baked into it. If you’re not a fan of olives, please feel free to substitute the regular ciabatta demi baguette; it is in the same kind of paper/cellophane wrapping, but is green.

Unfortunately, I decided to write up this recipe after having cooked it, and therefore I didn’t photograph any of the steps, so please bear with me.

Before you begin, preheat the oven to about 325°F.

First, cut the baguette in half. Then, slice each half open so that it’s like a hot dog bun (so not all the way sliced through). Does that make any sense? It’s easier to cut in half first so that you have less length to slice through. Does that make sense? Eh, just go with your gut instinct and hopefully you did it like I’m picturing in my head. At this point, you should have two separate halves of the baguette that look somewhat like elongated hamburger buns. Yes? Good. Moving on.

Next, take a spoon and scoop some bruschetta onto each face of the baguette. Be sure to spread the bruschetta evenly until each face is covered. I’ve found this to be a nicer alternative to typical pizza sauce, as it’s more flavorful and not as thin.

Once you’re done with that, and providing you dislike cross-contaminating foods, rinse the spoon out. If you don’t mind getting some bruschetta mixed in with your goat cheese, then by all means, skip this step. Or, if you want, you can use your fingers. No matter the medium, take some goat cheese and sprinkle it over the top of the bruschetta. You can add as much as you’d like. You may actually want to use a spoon for this, because if you’re planning to share this with someone and you use your bare hands, you may accidentally and unknowingly be adding an extra ingredient of tiny, microscopic bits of whatever you touched today. And this is my recipe, and this shit doesn’t call for that. So just use a damn spoon. And make sure you rinse it.

Heads up: Goat cheese doesn’t melt the way that mozzarella melts. It doesn’t get all gooey and bubbly and blobby. It does melt, but it merely gets a little softer and malleable to the touch.

After you’re done adorning your pizza-to-be with cheese, follow the same process and sprinkle bits of pancetta (Italian bacon made from pork belly) atop the bruschetta and goat cheese. At this point, you should have two personal pizzas that are ready to pop into the oven. Are you following? The yield is two, because each half of the baguette serves as one. Also, it’s been suggested that this is more of an open-faced sandwich than a pizza, so whichever you choose to call it is fine. I shall continue to refer to it hereinafter as ‘pizza.’

Lightly spray a baking sheet with cooking spray and place each pizza on the sheet, separated from each other. Place the sheet into the oven and let it bake for 8-10 minutes. This will turn the ciabatta crust delightfully crispy on the outside, but the juices from the bruschetta will keep it fluffy on the inside and add flavor. When the 8-10 minutes are up, it’s time to eat!


Bon appétit!

Don’t hesitate to add, subtract, and/or substitute any of the ingredients. Whether it’s to cater to special diets or just because, experimenting is fun and the outcomes are most often delicious. If you try this or you tweak it to make your own version, I would love to hear about it. Post your thoughts, concerns, ideas in the comments if you care to. Happy eating!



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