Bruschetta Pizza

A vibrant and fresh pizza that combines the flavors of bruschetta with gooey mozzarella, perfect for summer gatherings.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 8 slices

Course: Appetizer, Main Course

Cuisine: Italian

Calories: 280

Ingredients Method Notes

Ingredients

For the Bruschetta topping

1 cup cherry tomatoes, sliced or grape; substitute with any seasonal tomato variety.
1 clove garlic, minced or grated adds aromatic depth; fresh is best, jarred can work in a pinch.
4 large leaves basil, chopped fresh gives a fragrant lift; dried basil can be a substitute.
1 tablespoon olive oil use avocado oil or any light oil if needed.
to taste salt use sea salt for a more robust taste.
to taste black pepper use white pepper for a milder flavor.

For the Pizza Base

1 8 oz ball pizza dough homemade offers great texture, store-bought is convenient.
1/4 cup basil pesto homemade or store-bought; any green pesto will do.
8 oz mozzarella cheese, freshly grated try provolone for a sharper taste.
1/8 cup red onion, very thinly sliced shallots can be an excellent substitute.
2 teaspoons balsamic glaze perfect contrast to the fresh toppings; replace with balsamic reduction if needed.
to garnish fresh basil, chiffonade adds visual appeal; can skip if pressed for time.

Method

Preparation

Preheat your oven to 475°F, placing a pizza stone inside if you have one.
In a medium bowl, combine the cherry tomatoes, garlic, chopped basil, olive oil, salt, and black pepper. Mix well, tasting for seasoning adjustments. Set aside for flavors to meld.
On a floured surface, gently stretch your pizza dough into a 10-12 inch circle.

Assembly

Carefully transfer the hot stone from your oven, placing the prepared pizza dough on it, creating a small edge around the outside for the crust.
Spread a thin layer of basil pesto onto the dough, leaving about half an inch around the edges.
Generously sprinkle mozzarella cheese over the pesto.
Evenly distribute the sliced red onion on top, followed by the bruschetta mix.

Baking

Bake for about 9-12 minutes, watching the crust for a perfect golden hue.
Once done, remove the pizza and let it rest for 2 minutes, then drizzle with balsamic glaze and garnish with fresh basil.
Slice into 8 equal triangles and serve warm.

Notes

Best served hot from the oven. Pair with a light salad or enjoy as a stand-alone dish. To store leftovers, cover and refrigerate for up to 2 days. Reheat in oven for optimal crispiness.