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Bruschetta Pizza

A delightful fusion of pizza and bruschetta, featuring a fluffy crust topped with vibrant tomatoes, creamy mozzarella, and fresh basil, perfect for gatherings and sharing joyful meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2 cups self-raising flour Can substitute with all-purpose flour mixed with baking powder.
  • 1 teaspoon fine kosher salt Any salt works, but kosher is preferable.
  • 1 cup plain Greek yogurt Sour cream or buttermilk can be used as substitutes.
  • 2 cloves garlic cloves (pressed) Divided for crust and topping.
  • 2 tablespoons extra-virgin olive oil Can substitute with melted butter.
  • 1 teaspoon Italian seasoning Use a mix of oregano, thyme, and rosemary if needed.
  • 1/2 teaspoon chili flakes Adjust according to spice preference.
For the Toppings
  • 2 cups cherry or grape tomatoes (quartered) Can use any variety of tomatoes.
  • 1 cup mozzarella pearls Shredded mozzarella can be used for easier distribution.
  • 1/4 cup fresh basil leaves Arugula can be used for a different flavor.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a round pizza pan or large baking sheet with parchment paper and drizzle a bit of oil.
  2. In a large bowl, mix together the flour and kosher salt. Add the Greek yogurt and combine using a spatula until a crumbly dough begins to form.
  3. Use your hands to knead the dough into a smooth ball on a floured surface for about 2 minutes.
  4. Roll the dough out into a 12-14 inch circle. Transfer it to the prepared pan, adjusting with your fingers for even thickness.
Baking
  1. In a separate bowl, mix together olive oil, 2 pressed garlic cloves, Italian seasoning, and chili flakes; brush this mixture over the crust.
  2. Bake for 10-12 minutes until lightly golden.
  3. While the crust bakes, combine remaining garlic with quartered tomatoes in a medium bowl and set aside.
  4. Once the crust is ready, spread the tomato mixture evenly over it, then sprinkle the mozzarella pearls on top.
  5. Bake for another 16 minutes or until the cheese is melted and bubbly. For an extra touch, broil for 1-2 minutes to achieve golden edges.
Serving
  1. Top with fresh basil leaves just before serving, and enjoy the delightful aroma.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or regular oven for best texture. Pizza can be frozen by wrapping individual slices in plastic wrap and placing them in a freezer bag for up to 2 months.