Bruschetta Pizza


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The ultimate homemade Delight makes your next pizza night extra special with this easy Bruschetta Pizza recipe that only needs 6- ingredients. It’s made with fresh, simple components and is sure to become a favorite for your family.

This post is sponsored by DeLallo, who compensated me for my time. However, all opinions are my own.

We’re transforming the classic Italian appetizer, bruschetta, into a mouth-watering summer pizza. Instead of the usual method of rubbing garlic on toasted bread, this recipe uses a garlic-infused oil spread over the pizza dough, ensuring every bite has that delicious garlic flavor, which perfectly complements the fresh tomato topping.

The star ingredient is DeLallo Tomato Bruschetta. Made with ripe Italian Roma tomatoes, extra virgin olive oil, garlic, and fresh basil, it offers a vibrant, garden-fresh taste. I always keep a jar on hand to enjoy with crusty bread or to add to dressings, marinades, and pasta sauces. It’s also a great addition to my famous Goat Cheese Dip.

If you’re a fan of bruschetta, you might also love my Burrata Bruschetta and Salmon with Balsamic Tomatoes.

How to Make Bruschetta Pizza

This homemade pizza recipe is straightforward and tastes much better than any delivery option. Once you try it, you may never go back to frozen or takeout pizza again. It’s perfect for game day, a casual Tuesday dinner, or anytime you crave a comforting slice.

Ingredients

  • Pizza Dough: If you can’t find fresh pizza dough at your grocery store, I recommend DeLallo Pizza Dough Mix. It’s made with high-quality Italian type 00 flour, which is perfect for pizza. Just add water, and it’s ready in three easy steps.
  • DeLallo Tomato Bruschetta: This traditional Italian bruschetta features fresh ingredients and a tangy tomato flavor. It’s great not only on pizza but also in pasta sauces, dips, dressings, and even baked chicken recipes.
  • Garlic: Fresh garlic is essential. Use 3 to 4 cloves, depending on your taste. I prefer grating it with a microplane, but you can also mince it finely.
  • Extra-Virgin Olive Oil: Combine with the garlic to brush over the pizza dough.
  • Mozzarella: You’ll need one 8-ounce ball of fresh mozzarella, either sliced thin or torn into pieces.
  • Fresh Basil: This adds a fresh, bright flavor that balances the richness of the cheese.
  • DeLallo Balsamic Glaze: This glaze, made in Modena, Italy, adds a sweet and complex flavor. I love using it on pizza, bruschetta, and pasta dishes.

For a complete list of ingredients and quantities, see the recipe card below.

Instructions

Step 1: Prepare Garlic Oil

Mix grated garlic, extra-virgin olive oil, and a pinch of salt in a small bowl.

Step 2: Assemble the Pizza Dough

  • Place a pizza stone or baking sheet in the oven and preheat it to 500°F. Keep the stone in the oven while it heats.
  • On a floured surface, place the pizza dough and sprinkle it with more flour for easier handling. Roll and stretch the dough into a 12 to 14-inch round.
  • Brush the garlic oil all over the dough and top with mozzarella cheese.
  • Use a pizza peel to transfer the pizza to the preheated stone or baking sheet. Bake for 10 to 14 minutes, until the crust is golden and the cheese is bubbly.

Step 3: Add Toppings

Spoon DeLallo Tomato Bruschetta over the pizza and drizzle with balsamic glaze.

Step 4: Garnish and Serve

Add fresh basil leaves, slice, and serve.

    Tips and Tricks

    • High-Quality Dough: If you’re using store-bought dough, choose a good one. It should be smooth and elastic, which helps achieve a crisp and chewy crust. I like the fresh dough from Whole Foods.
    • Rest the Dough: Let the dough sit at room temperature for at least an hour before stretching it out. This relaxes the gluten, making it easier to work with.
    • High Heat: Bake the pizza at 500°F or as high as your oven can go without broiling to get a crispy crust. It should only take about 10 to 14 minutes.
    • Prevent Sticking: Sprinkle flour or cornmeal on the pizza stone or baking sheet to prevent the dough from sticking and to give an extra crispy crust.

    Serving Suggestions

    Pair this pizza with a fresh salad. Here are a few options:

    • Cucumber Salad: Try Cucumber Peach Salad, Edamame Salad, or Cucumber Avocado Salad.
    • Fruity Salad: A Peach Burrata Salad is perfect for summer.
    • Brussels Sprouts Salad: The Mexican Brussels Sprouts Salad offers great textures and flavors.
    • Corn Salad: A Shishito Corn Salad complements summer produce.

    How to Store and Reheat

    • To Store: Stack pizza slices on a plate or in a container, alternating with parchment paper. Wrap tightly and refrigerate for up to 4 days.
    • To Reheat:
      • Air-Fryer: Heat at 350°F for 6 to 8 minutes.
      • Stove-Top: Heat slices in a skillet over medium heat for 3 to 4 minutes. Add a few drops of water to the pan, cover, and heat until warm.
      • Oven: Preheat to 350°F. Place pizza on foil and heat for 10 to 12 minutes.

    Equipment

    • Pizza stone or large baking sheet

    Ingredients

    • garlic cloves, grated
    • 3 Tbsp. extra-virgin olive oil
    • 1 lb. fresh pizza dough* thawed to room temperature
    • 1 (8-oz.) ball of mozzarella cheese, thinly sliced or torn
    • 3/4 cup Tomato Bruschetta
    • 1/3 cup fresh torn basil leaves
    • Balsamic Glaze for garnish

    Instructions 

    1. Prepare Garlic Oil by combining grated garlic, extra-virgin olive oil, and a pinch of salt in a small bowl.
    2. Place a pizza stone or baking sheet in the oven. Preheat oven to 500°F. (Do not remove the pizza stone while the oven preheats.)Place a large piece of parchment paper on a work surface and lightly sprinkle with flour or cornmeal. Place pizza dough on parchment paper, and sprinkle dough with more flour for easy handling. Roll and stretch out the dough to create a 12 to 14″ round. Brush garlic oil all over the pizza dough. Top with slices of mozzarella cheese.
    3. Use a pizza peel to transfer the pizza to a preheated stone or baking sheet. Bake for 10 to 14 minutes, until the crust is golden and the cheese is melted and bubbly. Spoon DeLallo Tomato Bruschetta over the pizza, followed by fresh basil. Finish with a generous drizzle with balsamic glaze and slice into 8 pieces.

    Notes

    • If your grocery store doesn’t offer fresh pizza dough (I buy ours from Whole Foods or Trader Joes), I highly recommend using Pizza Dough Mix. It’s made in 3 easy steps just by adding water.
    • To Store. Place a single layer of pizza slices on a dinner plate or Tupperware container and top with a layer of parchment paper. Keep stacking, alternating pizza and paper, until all the pizza is assembled. Wrap tightly in plastic wrap or foil, and refrigerate for up to 4 days.
    • To Reheat. Here are the top ways to reheat leftover pizza:
      • Air-fryer: Set the air-fryer to 350ºF and cook for 6 to 8 minutes, or until warm and crisp.
      • Stove-top: Heat a medium skillet over medium heat. Add 1 or 2 pizza slices and and cook for 3 to 4 minutes, uncovered. On the side of the pan (not on the pizza), add a few drops of water, immediately cover, and cook pizza for a few more minutes, until heated through.
      • Oven: Preheat oven to 350ºF. Place the pizza on a piece of foil and put it directly on the center oven rack for even heating on the top and bottom. Bake for about 10 to 12 minutes or until warm.
    NUTRITION INFORMATON: Serving: 2slices | Calories: 555kcal | Carbohydrates: 51g | Protein: 19g | Fat: 29g | Saturated Fat: 9g | Sodium: 520mg | Fiber: 0.5g | Sugar: 1.5g

    *I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

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