Bruschetta Pizza

Prep time: 20 minutes
Cook time: 12 to 15 minutes

• 2 cups seeded, diced fresh tomato
• 2 tablespoons snipped fresh basil
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 1/2 teaspoons minced fresh garlic
• 1 pound pizza dough
• Flour
• 1 (7-oz.) package Kerrygold Dubliner Cheese, shredded
• 3 tablespoons shredded Kerrygold Ivernia Cheese

Preheat oven to 450°F and line 2 large baking sheets with parchment paper. In a small bowl stir together tomato, basil, olive oil, vinegar and garlic; set aside. Divide dough into 3 equal pieces. Roll each into a 9-inch circle or 10 X 8-inch rectangle on a lightly floured board. Transfer to prepared baking sheets and sprinkle with Dubliner cheese. Bake for 12 to 15 minutes or until cheese is lightly browned on the edges. Using a slotted spoon, place equal amounts of tomato mixture on each pizza and sprinkle with shredded Ivernia. Makes 6 main dishes or 12 appetizer servings.