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Overhead view of a Bruschetta Pizza that has been cut, garnished with basil and shredded mozzarella cheese. tomatoes, red wine, and basil leaves beside.
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Bruschetta Pizza

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.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 8 servings
Author: Lisa Longley

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

  1. My homemade pizza dough is enough to make two 12 inch pizzas. For this recipe you will need half that amount.
  2. 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.