Voodoo Bruschetta

READY IN: 1hr 30mins
Recipe by Katzen

I used to order this all the time at the Red Devil Restaurant, but then it was taken off the menu. They gave me the ingredients, though, and I came up with this incredibly yummy spicy bruschetta. It's even better after steeping overnight in the fridge. For the pizza dough, try Basil & Garlic Pizza Dough (ABM), Basil & Garlic Pizza Dough (Abm). Enjoy!!

Top Review by swissms

We liked this spin on bruschetta. I made two versions: half with olives and half with capers (for those that do not care for olives). I used freshly grated Parmesan. I used a thin, crispy pizza dough and it was very good. I do agree with the other reviewers that if you are short on time, using baguette slices would be a nice substitute. Made for PRMR.

Ingredients Nutrition


  1. Cut tomatoes in half and squeeze out the seeds (if you want.) Chop tomatoes into small dice; place in bowl.
  2. Add onion, garlic, basil, vinegar/lemon juice, chili paste, olives and salt to taste. Let stand at room temperature for about an hour.
  3. Meanwhile, roll out pizza dough into a thin rounded rectangle. Allow to rise to almost double the thickness.
  4. Bake at 400 degrees for 20 minutes, until lightly browned.
  5. Spread tomato mixture on warm flat bread. Top with freshly grated Parmesan or crumbled Feta Cheese.

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