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Bruschetta Pizza
August 9, 2025
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If you’re craving something fresh but still want pizza, this Bruschetta Pizza recipe is exactly what you need. It’s bright, herby, cheesy, and comes together quickly. Every ingredient adds real, vibrant flavor, and the timing is spot-on for a perfectly baked crust. That pesto-mozzarella-bruschetta combo? Pure flavor magic.
Ingredient Notes + Variations
This bruschetta pizza is loaded with layers of flavor, starting with a golden crust, fresh tomato bruschetta mix, melty mozzarella, and a balsamic drizzle. It’s the best of both worlds: pizza meets summer appetizer, no fork required.
- Pizza Dough – Use homemade my pizza dough recipe or store-bought. Just make sure it’s around 8 oz and at room temp so it stretches without tearing.
- Basil Pesto – Adds big flavor under the cheese. Store-bought works, but homemade pesto is chef’s kiss.
- Mozzarella Cheese – Freshly grated melts better and gives that gooey pull.
- Cherry Tomatoes – Sweet, juicy, and perfect in bruschetta. Grape tomatoes work too.
- Garlic – Don’t skip it. Just one clove makes the tomato topping pop.
- Fresh Basil – Use plenty. It’s in the bruschetta mix and sprinkled on top.
- Red Onion – Thinly sliced half moons add a sharp bite to balance the sweetness.
- Balsamic Glaze – Just a drizzle at the end adds a punchy finish.
How to Make Bruschetta Pizza
This recipe comes together quickly once your ingredients are prepped. Just stretch your dough, layer on the toppings, bake until golden, and finish with balsamic glaze and fresh basil.
For full recipe details, including ingredients needed and measurements, see the printable recipe card down below.
Step 1: Preheat Oven + Prep Pan
Preheat your oven to 475° F and place a pizza stone inside (if using).
Step 2: Make the Bruschetta
mix tomatoes, garlic, basil, olive oil, salt, and pepper in a bowl
let it sit while the oven heats
Step 3: Shape the Dough
on a floured surface, stretch dough into a 10–12 inch round
Step 4: Assemble the Pizza
transfer dough to hot pizza stone
spread pesto onto dough
sprinkle cheese, onions and bruschetta mixture on top
Step 5: Bake
bake for 9–12 minutes until the crust is golden and the cheese is bubbly
Step 6: Finish and Serve
drizzle with balsamic glaze
add fresh basil + slice it up
Tips for Success
- Don’t overload the pizza with bruschetta or it’ll get soggy. A light layer goes a long way.
- If you don’t have a pizza stone, use a preheated sheet pan.
- Let the dough rest at room temp before stretching so it’s easier to work with.
- Use parchment paper for easier transfer if you’re nervous about the hot stone.
I hope you love this Bruschetta Pizza recipe and add it to your next pizza night! The printable recipe card is down below. Have a great day, friends!
Bruschetta Pizza Recipe
Bruschetta Pizza takes all the fresh, garlicky goodness of classic bruschetta and piles it onto a cheesy pizza crust with pesto, juicy tomatoes, basil, and a balsamic glaze. It’s fresh, flavorful, and totally satisfying.
Equipment
Ingredients
for the bruschetta mix-
- 1 cup cherry tomatoes or grape, sliced
- 1 clove garlic minced or grated
- 4 large basil leaves fresh, chopped
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
for the pizza-
- 1 pizza dough homemade or store bought (about an 8 oz ball of dough)
- 1/4 cup basil pesto homemade or store bought
- 8 oz mozzarella cheese freshly grated
- 1/8 cup red onion very thinly sliced half moons
- 2 teaspoons balsamic glaze or more, to taste
- basil fresh, chiffonade, for garnish
Instructions
- Preheat oven to 475° F. Place pizza stone in oven (if using*).
- In a mudium bowl, combine all ingredients – tomatoes, garlic, basil, olive oil, salt, and black pepper. Mix well, taste for seasonings, and adjust as needed. Set aside.
- On a floured surface, gently stretch and spread the pizza dough ball into a 10-12 inch circle, depending on how thick you like your crust.
- Carefully remove hot pizza stone from oven and and transfer the pizza dough to the stone, repositioning it to keep its shape. Create a small edge around the outside to hold the toppings.
- Spread a thin layer of pesto sauce onto dough, leaving about a half inch around the edges for the crust.
- Sprinkle mozzarella cheese over the pesto sauce.
- Add sliced red onion evenly on top.
- For the last layer, add the bruschetta mix and spread out evenly.
- Bake for 9-12 minutes (this can vary greatly by oven so check the crust for doneness).
- Remove pizza from oven and let rest for 2 minutes.
- Drizzle with the balsamic glaze and garnish with more fresh basil.
- Slice into 8 equal triangles and serve warm.
Notes
*if you don’t have a pizza stone, you can use an upside down baking sheet with a piece of parchment paper on top.
Storage Directions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven. I don’t recommend freezing this one… the fresh tomato topping doesn’t hold up well. You can prep the bruschetta mix a few hours ahead and store it covered in the fridge.Nutrition
Calories: 1031kcalCarbohydrates: 105gProtein: 43gFat: 50gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 92mgSodium: 2423mgPotassium: 272mgFiber: 4gSugar: 18gVitamin A: 1798IUVitamin C: 18mgCalcium: 637mgIron: 7mg
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Optional Toppings
While I like to keep my toppings to a minimum, here are a few more optional pizza toppings you can add to jazz up this classic Bruschetta Pizza recipe:
- Green Onions
- Fresh Arugula
- Creamy Burrata Cheese
- Feta Cheese
- Any other fresh herbs of your choice (parsley, oregano, thyme, mint, etc.)
- Grilled Chicken Breasts or Rotisserie Chicken
- Sausage
- Red Pepper Flakes
- Garlic Powder
- Sea Salt Flakes for a nice salty kick
- Drizzle of extra virgin olive oil
FAQ + Baking Tips for Bruschetta Pizza
What kind of tomatoes are best for bruschetta?
I used garden fresh cherry tomatoes and halved them. If tomatoes are in season, you want to use ones that are ripe, juicy and flavorful! Heirlooms and Romas are good options as well.
What does it mean to “chiffonade” the basil leaves?
Chiffonade is referring to a cutting method for the basil leaves. You want to remove the stems and then stack the basil leaves, biggest on the bottom to smallest on top. Then roll them up in a tight roll. You will then thinly slice the basil leaves. Once all cut, separate the ribbons of basil, creating a “shredded” look.
What can I use if I don’t have a pizza stone?
If you don’t have a pizza stone, you can use an upside down baking sheet. You may want to oil or butter the sheet first to prevent dough from sticking. You can also use a regular metal pizza pan, with or without holes. I would suggest laying parchment paper down and spraying non-stick spray or oil to prevent sticking and dough coming out through the holes.
Can I use fresh Mozzarella Cheese instead of shredded?
Absolutely! Fresh Mozzarella on this Bruschetta Pizza would be amazing. Either slice a large log into thin slices or use the pearls. Just be sure to drain well and pat dry to avoid excess liquid on your dough.
What to Serve with Bruschetta Pizza
- Grilled Romaine Caesar Salad with Chicken – That smoky romaine and creamy dressing are so good with the fresh tomato flavors.
- Cheesy Pull Apart Garlic Bread – When pizza night needs extra carbs.
- Strawberry Salad with Poppyseed Dressing– Sweet, fresh, and it balances the savory pizza perfectly.
More Recipes to Try
- Margherita Pizza – A classic that never goes out of style.
- Alfredo Chicken Pizza – Creamy, cheesy, and totally worth it.
- Country BBQ Chicken Pizza – A sweet and smoky twist on pizza night.
- Pull-Apart Pizza Bread without Bundt Pan – that cheese pull though!
- How to Cook Pizza on the Grill – for when you don’t want to heat up the kitchen.
If you make this recipe, I would really appreciate it if you would give it a star review! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
