Bruschetta Pizza Recipe

A homemade pizza topped with cherry tomatoes, fresh basil, red onion, pesto, and melted cheese on a round pizza stone, with tomatoes and a red onion nearby.

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.

Course Dinner

Cuisine Italian

Keyword Bruschetta Pizza

Prep Time 25

Cook Time 12

Total Time 37

Servings (makes one 10" pizza)

Calories 1031kcal

Author Katie Cooksey

Equipment

pizza stone

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