Grilled Chicken and Tomato Basil Bruschetta Pizza

A delicious pizza topped with juicy grilled chicken, fresh tomato bruschetta, and aromatic basil, all on a crispy ciabatta base.

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Prep Time 45

Cook Time 20

Total Time 1 5

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 380

Ingredients Method Notes

Ingredients

For the Chicken

2 tablespoons lemon juice Brightens flavors; fresh or bottled works well.
1 teaspoon avocado oil Adds a light flavor; substitute with light olive oil if preferred.
1 tablespoon Italian seasoning Infuses the chicken with herbs; use fresh herbs for an extra kick.
3/4 teaspoon garlic powder Enhances flavor without the hassle; fresh garlic is a great alternative.
1-1 1/4 pounds thin-cut boneless skinless chicken breasts The main protein; feel free to use thighs for a richer taste.
1/2 teaspoon kosher salt Adjusts flavors; table salt is a simple substitute.
to taste freshly ground black pepper Adds mild heat; you can use pre-ground if necessary.

For the Bruschetta

6 medium roma tomatoes, seeded and diced Provides freshness and sweetness; any ripe tomatoes will do in a pinch.
1/4 cup sliced fresh basil Adds a burst of flavor; dried basil can substitute, but reduce to 1 tablespoon.
1 tablespoon minced fresh parsley Brings brightness; omit if unavailable but adds color to the mix.
2 cloves garlic, minced Amplifies the aroma; adjust to taste.
1 tablespoon olive oil Creates a luscious coating for the bruschetta; another light oil works here too.
2 teaspoons balsamic vinegar Balances sweetness; red wine vinegar can provide a different profile.
1/2 teaspoon kosher salt Adjusts flavors.
to taste freshly ground black pepper A mild heat; you can use pre-ground if necessary.

For the Pizza

16 ounces ciabatta loaf, cut in half horizontally The perfect crust for holding toppings; think French bread for a similar texture.
2 cups grated Italian cheese blend For a gooey topping; try using mozzarella or provolone separately for quality.
1/4 cup freshly grated parmesan Offers a cheesy finish; pecorino Romano could be used instead.
for serving, optional balsamic glaze Sweetens and complements the dish; simply drizzle for an elegant touch.

Method

Make the Chicken

Start by marinating the chicken in lemon juice, avocado oil, Italian seasoning, garlic powder, salt, and pepper. Let it sit for at least 30 minutes.
Preheat your grill (or skillet) over medium-high heat. Cook the marinated chicken for about 5-7 minutes per side until cooked through and juices run clear. Slice into strips and set aside.

Make the Bruschetta

In a bowl, combine diced tomatoes, fresh basil, parsley, minced garlic, balsamic vinegar, olive oil, salt, and pepper. Mix gently to avoid crushing tomatoes.

Make the Pizza

Preheat your oven to 400°F (200°C).
Place the ciabatta halves on a baking sheet. Spread the bruschetta mixture evenly over each half, followed by the sliced grilled chicken.
Top generously with the Italian cheese blend and sprinkle freshly grated parmesan. Bake for about 10-12 minutes or until the cheese is bubbly and golden.
Drizzle with balsamic glaze before slicing and serving.

Notes

Serve warm, best paired with a fresh green salad or light pasta. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for melty cheese. Can be frozen before baking; just add extra cooking time when baking from frozen.