Easy Bruschetta Pizza Recipe

One of my favorite things to do on Friday night is make homemade pizza. “Homemade” can mean a variety of things….sometimes my husband whips up fresh homemade pizza dough and sometimes it’s everyone having fun making their own french bread pizzas or pizza toast!

I mean, with pizza, sky’s the limit, and everyone is happy! Mix up the toppings, the crust (try these super Easy Tortilla Pizzas!), or even go crustless with these Pizza Bowls!

This Bruschetta Pizza recipe is a fun, fresh take on traditional pizza. Fresh ingredients are piled onto a store-bought crust (making this recipe super quick and simple!) and drizzled with an addicting balsamic glaze!

Pour yourself a nice glass of wine and let’s cheers to pizza!

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• Fresh, Vibrant Flavors: This pizza features fresh ingredients such as juicy tomatoes, basil, garlic, pesto, and a drizzle of balsamic glaze for a bit of sweetness.
• Light Dinner or Appetitizer: Serve this a light dinner or cut it into smaller pieces and it makes a perfect, gorgeous appetizer!
• Quick and Easy: This bruschetta pizza can be made in under 30 minutes!

You’ll need the following ingredients to make this delicious Bruschetta Pizza Recipe:

Pesto: You can use your favorite store-bought brand or whip up this quick homemade Basil Arugula Pesto!

Mozzarella Pearls: Look for fresh mozzarella pearls in the specialty cheese case. If you can’t find, them, you can use any fresh mozzarella (just slice or cut it into pieces) or use shredded mozzarella.

Balsamic Glaze: One of my favorite items ever!!!! It can be found in most grocery stores near the vinegar. This is a thick, reduced version of balsamic vinegar.

Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!

Step 1: Start by whipping up the bruschetta! Combine cherry tomatoes, olive oil, basil garlic, salt, and pepper. Toss gently and set aside.

Preheat oven to 425°F.

Step 2 & 3: Next, roll out your pizza crust and spread a thin layer of pesto onto the crust. Top with mozzarella.

Then, bake pizza for 15-18 minutes until the crust is golden brown and the cheese is bubbly.

Step 4: Top the baked pizza with your delicious bruschetta topping and drizzle generously with balsamic glaze. Cut into wedges and enjoy!

• Use a thin layer of pesto, especially if your pesto contains a lot of oil. If you put on a super thick layer, your pizza will become oily.

• Do not bake the pizza with the bruschetta already on top. The tomatoes will release a lot of excess liquid and will make your crust soggy. Add the fresh bruschetta mixture when the pizza comes out of the oven.

🌟CONFIDENCE TIP 🌟

• Storage: Unfortunately, because of the water content in the tomatoes, this pizza (baked and assembled with the bruschetta topping) does not keep very well. It’s better consumed ASAP when it comes out of the oven.

  
  

  
  

  The bruschetta topping can be made ahead and stored in the fridge for 24 hours. Be sure to drain off any excess moisture before adding the topping to your pizza!

SUBSTITUTIONS:

A hearty salad like this Caesar salad or this tossed salad is great to serve on the side. A grilled protein such as chicken also works well.

Here are my favorite easy, store-bought pizza “bases:”

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TOOLS FOR THIS RECIPE

Check out all of my kitchen essentials in my Amazon store!

Mixing Bowls

Pizza Stone (optional)

Pizza Peel: Optional, but handy for removing hot pizza from the oven.

Pizza Cutter

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