Bruschetta Pizza Recipe
Forget the takeout menu—this ultimate 6-ingredient Bruschetta Pizza is your new secret weapon for a gourmet pizza night at home. It transforms classic Italian antipasti into a stunning main course with minimal effort. After countless tests in my own kitchen, I can confirm this recipe delivers the perfect balance of tangy, creamy, and herby flavors every single time.
PrintBruschetta Pizza
Ingredients
Scale
- 3 garlic cloves, grated
- 3 Tbsp. extra-virgin olive oil
- 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
Instructions
- Prepare Garlic Oil by combining grated garlic, extra-virgin olive oil, and a pinch of salt in a small bowl.
- Place a pizza stone or baking sheet in the oven. Preheat oven to 500°F. (Do not remove pizza stone while oven preheats.)Place a large piece of parchment paper on a work surface and lightly sprinkle with flour or corn meal. Place pizza dough on parchment paper, and sprinkle dough with more flour for easy handling.Roll and stretch out dough to create a 12 to 14" round. Brush garlic oil all over pizza dough. Top with slices of mozzarella cheese.
- Use a pizza peel to transfer pizza to preheated stone or baking sheet. Bake for 10 to 14 minutes, until crust is golden and 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.
