Bruschetta Pizza – The clever meal
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Bruschetta pizza is simple yet amazing. The crispy crust is topped with mozzarella, summer tomatoes, basil, garlic, and extra virgin olive oil. It’s fresh, juicy, garlicky, and so flavorful.
Published in June 2023/Updated in June 2026
Inspired by this simple Italian bruschetta dip, this summer pizza proves you can make a wonderful vegetarian pizza with just a few quality ingredients.
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Think of ripe tomatoes, aromatic garlic, and pops of fresh basil, combined with a crispy crust and melted mozzarella. Everything brought together by the fruity extra-virgin olive oil. Plenty of amazing flavors!
I confess I took these photos, and this absolutely mouthwatering pizza was gone after minutes. I just couldn’t resist! lol.
For the pizza crust, you could use either my easy no-knead pizza dough, a no-brainer one-bowl recipe, or my amazing stand-mixer dough, which is what I used here and perfect if using a pizza oven. But any favorite dough would do.
For the topping, once the freshly baked pizza crust has crisped up and the fresh mozzarella is gloriously melty, I scatter the juicy bruschetta mixture on top along with a drizzle of olive oil. And it’s done!
No balsamic glaze, no unnecessary extras, only high-quality olive oil, and fresh ingredients such as lovely summer produce and mozzarella.
And if you grow tomatoes and basil in your garden, this summer pizza recipe is definitely a must: fresh, perfect for sharing, and scrumptious!
List of the ingredients
- Fresh pizza dough
- Mozzarella (fresh or pre-shredded)
- Tomatoes
- Basil leaves
- Fresh garlic
- Extra virgin olive oil
- Salt & pepper
How to make bruschetta pizza
(Note: this is a quick description, the full recipe is at the bottom of the page)
- Start by making this stand-mixer dough (or this easy 1-bowl dough or your favorite recipe). Let it rest until it doubles in size.
- Make the bruschetta topping using ripe tomatoes at room temperature.
- Dice the tomatoes into 1/4-inch chunks, then add to a small bowl.
- Drain excess water, then add basil, grated garlic cloves, olive oil, and season to taste.
- Stretch the pizza dough into a round circle (the recipe yields 2 servings).
- Top with mozzarella and bake until the mozzarella is melted and the crust is crispy. For this recipe, I’ve used my Ninja artisanal pizza oven, which is absolutely great, but below are my baking tips for a regular oven.
- Top the freshly baked pizza with spoons of tomato mixture.
- Add more basil leaves, another drizzle of extra-virgin olive oil, and enjoy!
TIP! Loosely drain the diced tomatoes again before adding them to the flatbread; otherwise, their juice will make the crust soggy.
Recipe notes
Best ingredients for your bruschetta pizza
Homemade pizza dough: My no-knead pizza dough is a high-hydration dough, easy to make in one bowl and yields either one large pizza or two small ones (method explained here). Alternatively, go for this delicious pizza dough, which makes 2 round pizzas (10-inch/25 cm Ø each). It’s easy to stretch and to transfer from a peel to a pizza stone, and it’s perfect for a pizza oven; just make sure to prepare a bit of extra toppings.
Mozzarella: I love fresh whole milk mozzarella balls packed in water, the best mozzarella for pizza. But the shredded low-moisture option works too.
Tomatoes: Use ripe, juicy tomatoes at room temperature and scoop out excess water and seeds if using large tomatoes. Cherry tomatoes, grape or Roma tomatoes, or big heirloom tomatoes work for this pizza.
Basil: Use chopped fresh basil here. No dried stuff.
Extra-virgin olive oil: In Italy, it is a must for any pizza and delivers the best flavor. It’s also great when drizzled with good-quality garlic oil!
Salt and pepper: Make sure you add salt (both mozzarella and tomato toppings need it!). Sea salt flakes before serving are great too!
HELPFUL TIPS!
1. Remove excess water from the tomatoes before adding salt and olive oil.
2. Preheat the oven to the MAX temperature. Always!
3. Bake the pizza on the bottom rack of the oven, close to the heating element, or use the position that works best for you.
4. The pizza dough has to be at room temperature and stretched with your fingers. Don’t use a rolling pin.
5. For the best crispy bottom, bake your pizza on a hot pizza stone or pizza steel. You can also use a preheated baking tray (see my tips in the recipe card!).
6. Use parchment paper and a pizza peel (or the back of a baking sheet) to transfer your pizza to the hot stone. This helps, especially with a high-hydration dough like this no-knead dough.
7. Drizzle with extra-virgin olive oil and serve with crushed red pepper flakes for added flavor. You want to make your taste buds sing!
Bruschetta pizza variations
We love bruschetta pizza as it is, fresh and simple, but if you wish to add a twist, here are a few terrific ideas:
- Vegetarian add-ins: Sautéed spinach or kale to add before baking, or sliced red onions or fresh arugula after baking, pesto, olives, or capers.
- Cheese: Goat cheese, burrata, or shaved Parmesan cheese adds extra flavor and saltiness after baking. Also, feta works if you wish.
- Protein: Roasted shredded chicken or canned tuna.
Did somebody say pizza recipes?!
Great! Head to this collection of 17 veggie pizzas and 35+ amazing pizza toppings and focaccia toppings that are guaranteed to please even the pickiest pizza lover. Here are yummy pizza ideas:
If you make this bruschetta pizza, or you have a question, let me know by leaving a comment. I would love to hear from you and get your feedback!
Bruschetta Pizza
In this amazing bruschetta pizza the crispy crust is topped with mozzarella, juicy summer tomatoes, fresh basil, garlic and olive oil. Crispy, fresh, juicy, garlicky, AND SO GOOD.
Servings: 2 pizzas
Bruschetta pizza topping
- 5 oz (150 grams) mozzarella packed in water (or shredded low moisture mozzarella)*
- 1 lb (approx 450 grams) ripe tomatoes at room temperature, diced*
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- ½ – 1 teaspoon grated garlic, use more if you wish
- 3 tablespoons basil leaves, chopped
- salt and pepper, to taste
Pizza dough
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You can use this stand-mixer dough (ready in about 3 hours), this easy no-knead dough (ready in about 1 ½ hours), or your favorite dough. If using my dough recipes, follow the recipe link and method.
Bruschetta topping
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Prepare the cheese: If using fresh mozzarella in water, dice it, and place it on kitchen paper with another piece of paper towel on top and pat it dry to absorb excess moisture.
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Make the bruschetta topping: Using a sharp serrated knife, cut the tomatoes into small neat cubes and place them in a bowl, remove excess water that tomatoes release, then add with basil, garlic, olive oil, toss to combine and season to taste.
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Preheated the oven: Place a pizza stone in the oven and preheat at least 230 ℃/450℉ – a hotter oven leads to a better pizza!
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Shape the dough: When the dough is ready and fluffy, dust a pizza peel with semolina flour if using my stand-mixer dough, or place the parchment paper onto a baking tray. Then stretch the dough starting from the center, gently press it out with your fingers until you get a round circle (11 inches/30 cm in diameter). Please note, if you make my no-knead recipe, you’ll get approx a 9×13 inch pizza instead, not two round pizzas.
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Bake the pizza: When the oven is hot, use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the mozzarella cheese and crust are nicely browned, approx 8-10 minutes. But each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8 minutes).
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Serve: Loosely drain the bruschetta tomato mixture and scatter it evenly over the freshly baked pizza, drizzle with extra virgin olive oil and add fresh basil leaves. Slice, serve immediately, enjoy!
What to use instead of a pizza stone? A rimmed baking sheet or a large cookie sheet that you can invert it and place on the lowest shelf of your oven work fine. When the baking sheet is right-side up, taking the pizza in and out of the oven will be easier and the preheated baking sheet will make a nice and crisp pizza crust.
How to measure flour? I use both US cups and grams. The cups of flour are leveled, which means you have to fill the measuring cup all the way to the top letting the flour flow over a little. Then, use the back of a knife to level the top off. But a digital scale is an excellent kitchen tool and gives a more correct weight.
Bruschetta pizza leftovers: Store your leftovers in an airtight container in the refrigerator up to 1 or 2 days. Reheat the pizza leftovers in the preheated the oven (350F/180 C) and bake for about 8 minutes or until warmed through, crispy and the cheese is melted.
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