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Savory Bruschetta Pizza

A delicious blend of classic bruschetta and comfort pizza topped with fresh tomatoes, basil, and melty mozzarella.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 ball 1 ball (12 ounces) store-bought pizza dough, chilled to room temperature Use high-quality dough for best chew.
  • 1 tablespoon 1 tablespoon olive oil, for brushing
  • 1/4 teaspoon 1/4 teaspoon kosher salt
For the Bruschetta Topping
  • 2 cups 2 cups cherry tomatoes, quartered (about 10–12 ounces) Choose ripe, firm tomatoes.
  • 1/3 cup 1/3 cup fresh basil, thinly sliced (packed)
  • 2 cloves 2 cloves garlic, minced (about 1 teaspoon)
  • 1 tablespoon 1 tablespoon extra-virgin olive oil
  • 1 tablespoon 1 tablespoon balsamic vinegar
  • Pinch Pinch salt and black pepper, to taste
For the Pizza Assembly
  • 1 1/2 cups 1 1/2 cups shredded fresh mozzarella (about 6 ounces)
  • 1/4 cup 1/4 cup grated Parmesan, finely shredded
  • 1/2 teaspoon 1/2 teaspoon dried oregano or Italian seasoning
  • Balsamic glaze for drizzling (store-bought or homemade)
  • Optional: red pepper flakes for a touch of heat

Method
 

Preparation
  1. In a medium bowl, combine quartered cherry tomatoes, sliced basil, minced garlic, 1 tablespoon olive oil, and 1 tablespoon balsamic vinegar. Season with a pinch of salt and pepper. Let sit at room temperature for 10 minutes.
Preheat the Oven
  1. Preheat your oven to 475°F (245°C), placing a pizza stone in the oven while preheating for at least 30 minutes.
Shape the Dough
  1. On a lightly floured surface, stretch or roll the pizza dough into a 12-inch circle. Transfer to a piece of parchment paper and brush edges with olive oil and sprinkle with kosher salt.
Par-bake the Crust
  1. Slide the dough onto the preheated stone or baking sheet. Bake for 6–8 minutes until set and lightly golden.
Add Cheese and Finish Baking
  1. Remove the crust from the oven, sprinkle with mozzarella, then return to bake for another 5–7 minutes until cheese is bubbly and golden.
Top with Bruschetta
  1. Remove pizza and spoon the bruschetta mixture over the melted cheese.
  2. Sprinkle with Parmesan and oregano, and drizzle with balsamic glaze.
Garnish and Serve
  1. Slice into pieces and serve immediately.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. For a gluten-free option, use a certified gluten-free crust.