Bruschetta Pizza is such a simple but amazing recipe. Fresh ingredients combine in the best way to turn your favorite bruschetta appetizer into a pizza.
Nothing screams summer to me quite like fresh tomatoes and basil. It just feels natural to combine them with cheese and garlic on top of a pizza! You will love this super simple pizza recipe. It’s a quick recipe that is going to be your new favorite summer comfort.
While my bruschetta recipe is the perfect starting off point for this recipe, in testing, it couldn’t go straight onto the pizza. That made for a soggy pizza that didn’t have the texture we were looking for. To combat that, we are salting the tomatoes and draining them to pull out extra moisture. We are taking the extra virgin olive oil out of the recipe, and we are replacing the balsamic vinegar with a balsamic glaze that goes on at the very end. The result is perfection.
Bruschetta Pizza Ingredients
- Pizza dough: Homemade or store-bought dough is the base of this homemade pizza recipe. My easy pizza dough recipe is foolproof (check out those five star reviews!) and so delicious for making homemade pizza.
- Mozzarella: Freshly grated mozzarella cheese is preferred.
- Balsamic vinegar: When cooked with brown sugar, it creates a sweet and tangy glaze. This can be made in advance, which I share about below in the recipe card.
- Brown sugar: Adds a touch of sweetness to balance the acidity of the tomatoes and vinegar.
- Fresh tomatoes: Rather than using a pizza sauce, we make a tomato bruschetta that adds a refreshing punch of flavor. Fresh, ripe, juicy tomatoes are important to get a bright and juicy bruschetta topping.
- Basil: A refreshing garnish to complement the bruschetta.
- Garlic: Fresh garlic adds such delicious flavor to this pizza.
Storing and Reheating Leftovers
Store any leftover pizza in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the oven or air fryer until heated through. Always use your best judgment when reheating and eating leftovers.
If you make this bruschetta pizza recipe or any of my other recipes, I’d love to hear what you think and how you enjoyed it!
Bruschetta Pizza
Ingredients
- 1/2 cup balsamic vinegar
- 2 tablespoons brown sugar
- 1 pizza dough recipe (see note 1)
- 2 cups mozzarella shredded
- 3/4 pound fresh tomatoes chopped, Roma tomatoes are my preference
- 1/4 cup fresh basil leaves sliced just before combining
- 2 garlic cloves minced
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- dash freshly ground black pepper
- Parmesan cheese optional
Instructions
- Combine the balsamic vinegar and brown sugar together in a small saucepan to make a balsamic glaze. Bring to a low simmer. You are looking for consistent small bubbles. Once it starts simmering, simmer for 5 minutes, stirring occasionally or until it reduces by half. The sauce will thicken quite a bit as it cools, so you might consider making this in advance.1/2 cup balsamic vinegar, 2 tablespoons brown sugar
- Preheat your oven to 400 degrees Fahrenheit. Place a pizza stone in the oven while the oven preheats (see note 2).
- Roll out the pizza dough to make a 12-inch crust. Carefully transfer it to the preheated pizza stone. I like to do this by rolling it onto a rolling pin and using that to transfer it. Cover with mozzarella and bake for 10 minutes or until the cheese is bubbly and the crust is golden brown.1 pizza dough recipe, 2 cups mozzarella
- While the pizza is cooking, combine the tomatoes with salt. I like to do this in a colander over a bowl so excess water can drain from the tomatoes. Then combine the tomatoes with the basil and garlic.3/4 pound fresh tomatoes, 1/4 cup fresh basil leaves, 2 garlic cloves, 1/2 teaspoon kosher salt, dash freshly ground black pepper
- Remove the pizza crust from the oven, and top with the tomato mixture. Then lightly drizzle with the balsamic glaze and Parmesan cheese if desired.Parmesan cheese
Notes
- My homemade pizza dough is enough to make two 12 inch pizzas. For this recipe you will need half that amount.
- This recipe can be made without a pizza stone. Roll out the dough and place it on a baking sheet, baking it for 5 minutes before you proceed with the recipe.
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