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Bruschetta Pizza Recipe

Bruschetta Pizza Recipe
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★★★★★

5.2 from 11 reviews

A vibrant and flavorful Bruschetta Pizza that combines the fresh, garlicky taste of classic Italian bruschetta with the melty goodness of mozzarella on a crisp homemade pizza crust. Topped with fresh basil and a tangy balsamic glaze, this pizza makes a perfect appetizer or main dish that’s quick to prepare and irresistibly delicious.

Ingredients

Scale

Garlic Oil

  • 3 garlic cloves, grated
  • 3 Tbsp. extra-virgin olive oil
  • Pinch of salt

Pizza

  • 1 lb. fresh pizza dough, thawed to room temperature
  • 1 (8-oz.) ball mozzarella cheese, thinly sliced or torn
  • 3/4 cup DeLallo Tomato Bruschetta
  • 1/3 cup fresh torn basil leaves
  • DeLallo Balsamic Glaze for garnish
  • Flour or cornmeal for dusting

Instructions

  1. Prepare Garlic Oil: In a small bowl, combine grated garlic, extra-virgin olive oil, and a pinch of salt. Stir well to infuse the oil with the garlic flavor.
  2. Prepare Oven and Dough: Place a pizza stone or baking sheet in the oven and preheat to 500°F. Do not remove the stone while preheating to maintain even heat. On a large piece of parchment paper, lightly sprinkle flour or cornmeal. Place the pizza dough on the parchment and sprinkle a bit more flour on top for easier handling. Gently roll and stretch the dough into a 12 to 14-inch round shape.
  3. Assemble Pizza: Brush the prepared garlic oil generously all over the surface of the stretched dough. Evenly layer the thin slices or torn pieces of mozzarella cheese over the dough.
  4. Bake Pizza: Using a pizza peel or the parchment paper, carefully transfer the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 10 to 14 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  5. Add Toppings and Serve: Remove the pizza from the oven and spoon the DeLallo Tomato Bruschetta evenly over the melted cheese. Scatter the torn fresh basil leaves on top. Finish with a generous drizzle of DeLallo Balsamic Glaze. Slice the pizza into 8 pieces and serve immediately.

Notes

  • If you don’t have a pizza stone, use a heavy baking sheet preheated in the oven for a similar effect.
  • Fresh mozzarella works best for melty, creamy texture; you can also use part-skim if preferred.
  • For a thicker crust, allow the dough to rise longer before stretching.
  • Balsamic glaze adds a sweet tang—if unavailable, a balsamic reduction or vinegar can be used sparingly.
  • Store leftover pizza tightly wrapped in the refrigerator and reheat in the oven for best texture.

Nutrition

Keywords: bruschetta pizza, Italian pizza, garlic pizza, fresh basil pizza, mozzarella pizza, homemade pizza, easy pizza recipe

Find it online: https://todayfoodrecipe.com/bruschetta-pizza-recipe/