Italian Bruschetta Pizza is a vibrant Mediterranean main course that tops a crisp golden crust with fresh Roma tomatoes, fragrant basil, and creamy mozzarella. This recipe combines the crunch of classic toasted bread with the satisfying finish of a stone-baked pizza.

The first time I made this, I put the fresh tomatoes on before baking and ended up with a soggy, watery mess. Now I always toss the chopped tomatoes with salt and let them sit in a sieve for ten minutes to drain. That’s the difference between a crisp base and a flatbread that falls apart.

The balsamic glaze is doing more work than you’d think. Without it, the pizza lacks the punchy acidity needed to cut through the rich olive oil and cheese. This is one of those recipes that looks harder than it is. The whole thing comes down to the quality of your tomatoes and a very hot oven.

Try More Recipes:

Jump to Recipe

Italian Bruschetta Pizza Ingredients

For the Pizza Base

500g (1lb 2oz) strong bread flour
7g (1/4oz) dried yeast
1 tsp caster sugar
2 tsp salt
325ml (11fl oz) warm water
2 tbsp olive oil

For the Bruschetta Topping

500g (1lb 2oz) Roma tomatoes, diced
3 cloves garlic, minced
1 large bunch fresh basil, shredded
3 tbsp extra virgin olive oil
1 tbsp balsamic glaze
250g (9oz) fresh mozzarella, torn
50g (2oz) parmesan cheese, shaved

How To Make Italian Bruschetta Pizza

Prepare the dough: Mix the flour, yeast, sugar, and salt in a large bowl and make a well in the centre. Pour in the warm water and olive oil, then mix until a rough dough forms.
Knead the base: Turn the dough onto a floured surface and work it for 10 minutes until it feels smooth and stretchy. Place it in a greased bowl, cover with clingfilm, and let it rise in a warm spot for an hour until doubled in size.
Preheat the oven: Place a pizza stone or large baking tray in the oven and preheat to 240°C (475°F/Gas Mark 9). You need the tray to be scorching hot before the dough touches it.
Prep the tomatoes: Toss the diced tomatoes with a pinch of salt in a sieve and let them drain over a bowl for 15 minutes. Discard the excess liquid to prevent the pizza from getting soggy.
Mix the topping: Combine the drained tomatoes, minced garlic, half the basil, and the extra virgin olive oil in a bowl. Set this aside at room temperature so the flavours can mingle whilst the dough finishes rising.
Shape the pizzas: Punch the air out of the risen dough and divide it into four equal balls. Roll each one out on a piece of greaseproof paper until it is about 25cm (10in) wide and very thin.
Add the cheese: Scatter the torn mozzarella over the dough bases, leaving a small border around the edge for the crust. Do not add the tomato mixture yet as it will burn at high temperatures.
Bake the crusts: Slide the pizzas onto the hot stone or tray and bake for 8-10 minutes. Look for the cheese to be bubbling and the edges of the dough to be dark golden and crisp.
Assemble and serve: Remove the hot pizzas from the oven and immediately spoon the cold tomato mixture over the melted cheese. Top with the remaining fresh basil, parmesan shavings, and a drizzle of balsamic glaze before cutting into wedges.

Recipe Tips

Drain the tomatoes thoroughly. If you skip the salting and draining step, the juice from the tomatoes will soak into the crust and make it doughy.
Use a very hot oven. Pizzas need a blast of high heat to rise quickly and develop a crisp bottom.
Fresh mozzarella is best. Squeeze the cheese in kitchen roll before tearing it to remove excess moisture that could pool on your pizza.
Keep the dough thin. Rolling the base out to about 3mm (1/8in) ensures it cooks through perfectly in the short baking time.
Add the tomatoes last. Keeping the bruschetta topping raw preserves the fresh, bright flavour and prevents the basil from turning bitter in the oven.
Make the dough ahead. You can store the knead dough in the fridge for up to 24 hours to let the flavour develop further.

What To Serve With Italian Bruschetta Pizza

A simple rocket salad with a lemon vinaigrette provides a peppery crunch that balances the rich mozzarella. You could also serve this alongside some grilled courgettes or a plate of salty olives.

If you want a fuller meal, add some crispy garlic bread or a selection of Italian cured meats. The freshness of the pizza works well with a cold glass of sparkling water or a light white wine.

How To Store Italian Bruschetta Pizza

Fridge

Wrap any leftover slices tightly in clingfilm or place them in an airtight container. They will stay fresh for up to two days, though the tomato topping is best enjoyed immediately.

Reheat

Place the slices in a dry frying pan over medium heat for 3-4 minutes to crisp the bottom. You can use a microwave for 30 seconds if you are in a rush, but the crust will go soft and chewy.

Freeze

Freeze the cooked pizza bases with the cheese but without the tomato topping for up to one month. Thaw at room temperature and reheat in a hot oven before adding fresh bruschetta mix.

Italian Bruschetta Pizza Nutrition Facts

Per serving (1 of 4): Calories: 645, Protein: 24g, Fat: 28g, Carbohydrates: 75g, Sugar: 5g, Sodium: 980mg. Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use store-bought dough for Italian Bruschetta Pizza?

Yes, you can use a pre-made dough ball, but make sure to roll it very thin and bake it at the highest temperature your oven allows.

Why do I add the tomatoes after baking?

Adding the tomatoes after baking keeps the bruschetta topping fresh and prevents the basil from wilting into a dark, flavourless mess.

What are the best tomatoes for this recipe?

Roma or plum tomatoes are the best choice because they have more flesh and fewer seeds, which helps keep the topping firm.

Can I bake this on a regular baking sheet?

Yes, but you must leave the tray in the oven whilst it preheats so the dough hits a hot surface immediately.

How do I stop the dough from sticking?

Dust your work surface and the greaseproof paper with a little bit of semolina or extra flour to help the pizza slide easily.

Try More Recipes:

Italian Bruschetta Pizza Recipe

Recipe by PaulaCourse: DinnerCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

hours

minutes

Cooking time