Voodoo Bruschetta

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!!

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• 1  lb  pizza dough
• 1 1⁄2 lbs plum tomatoes, ripe (about 8 or 10)
• 2  tablespoons red onions, finely chopped (optional)
• 2 -8  garlic cloves, crushed (depending on how much you like garlic)
• 1⁄4 cup fresh basil, chopped
• 2  teaspoons red wine vinegar or 2  teaspoons lemon juice
• 2  tablespoons olive oil
• 2  teaspoons  chili paste (found at asian stores)
• 20  kalamata olives, pitted & sliced (optional)
•  salt, to taste
•  parmesan cheese or  feta cheese, to taste

Directions

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.