Italian Bruschetta Pizza

Italian Bruschetta Pizza is a vibrant Mediterranean main course featuring crisp sourdough, creamy mozzarella, and balsamic glazed tomatoes. This fresh pizza variant uses sun-ripened cherry tomatoes and fragrant basil leaves to bring authentic Italian flavours to your dinner table.

If you do nothing else, make sure you salt the chopped tomatoes and let them sit for ten minutes before draining. That’s the difference between a crisp, golden base and a soggy, water-logged mess. I learned the hard way that tomatoes hold a surprising amount of liquid that ruins the dough in the oven.

The sourdough base is doing more work than you’d think here. Without the tang and structure of a slow-fermented crust, the heavy toppings can make the slice feel a bit floppy. This is one of those recipes that looks harder than it is, but it really comes down to the quality of your oil.

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
• 1 tbsp olive oil

For the Toppings

• 400g (14oz) cherry tomatoes, quartered
• 2 cloves garlic, finely grated
• 1 tbsp balsamic glaze
• 2 tbsp extra virgin olive oil
• 150g (5oz) buffalo mozzarella, torn
• 50g (2oz) parmesan, grated
• 1 small bunch fresh basil, leaves only
• Salt and pepper, to taste

How To Make Italian Bruschetta Pizza

1. Prepare the dough: Mix the flour, yeast, sugar, and salt in a large bowl before pouring in the warm water and olive oil. Stir the mixture until a rough dough forms and pulls away from the sides of the bowl.
2. Knead the base: Turn the dough onto a lightly floured surface and work it for about 10 minutes until it feels smooth and stretchy. Place it in a greased bowl, cover with clingfilm, and leave it in a warm spot for an hour or until it doubles in size.
3. Macerate the tomatoes: Toss the quartered tomatoes with salt in a colander and leave them to sit for 15 minutes to draw out the excess moisture. Shake the colander well, then move the tomatoes to a bowl and stir in the garlic, balsamic glaze, and extra virgin olive oil.
4. Heat the oven: Place a pizza stone or a large baking tin in the oven and preheat to 240°C (475°F/Gas Mark 9). You need the surface to be screaming hot to get a crisp bottom on the sourdough.
5. Shape the pizzas: Punch the air out of the risen dough and divide it into four equal pieces on a floured surface. Roll each piece into a thin circle about 25cm (10 inches) wide.
6. Add the cheese: Carefully pull the hot stone or tin from the oven and slide the dough circles onto it. Scatter the torn mozzarella and grated parmesan over the bases, leaving a small gap for the crust.
7. Bake the pizzas: Slide the trays back into the oven and bake for 8-10 minutes until the cheese is bubbling and the edges are dark golden. Use a wide spatula to check that the underside is firm and browned.
8. Top and serve: Remove the hot pizzas from the oven and immediately spoon the cold tomato mixture over the melted cheese. Scatter the fresh basil leaves over the top and add a final grind of black pepper before slicing.

Recipe Tips

Drain the tomatoes thoroughly. Leaving the tomatoes in a colander with salt is the only way to prevent the juices from making the pizza base soggy. If you skip this, the balsamic glaze will just run off the side.

Use a very hot oven. Most domestic ovens don’t get as hot as a pizza oven, so you must preheat your baking tin for at least 20 minutes. This blast of heat creates the bubbles in the crust.

Pick buffalo mozzarella if possible. This type of cheese melts with a much creamier texture than the hard blocks of pizza cheese. Make sure to pat it dry with kitchen roll before tearing it to remove extra brine.

Prepare the dough in advance. You can make the dough 24 hours early and let it rise slowly in the fridge for a better sourdough flavour. Just bring it back to room temperature for an hour before you try to roll it out.

Add basil at the last second. Fresh basil turns black and loses its peppery scent if it goes into the oven. Always tear the leaves by hand and scatter them over the hot pizza right before it hits the table.

What To Serve With Italian Bruschetta Pizza

A simple rocket salad with a lemon vinaigrette provides a sharp contrast to the creamy cheese. You could also serve some garlic oil for dipping the crusts.

Lightly grilled courgettes or a plate of cured Italian meats make this a more substantial meal. A cold glass of Pinot Grigio or a crisp sparkling water with lime is lovely alongside the fresh tomatoes.

How To Store Italian Bruschetta Pizza

Fridge

Wrap any leftover slices tightly in clingfilm or place them in an airtight container once they are completely cool. They will stay fresh for up to two days, though the tomatoes may soften the crust over time.

Reheat

The best method is to place the slices in a dry frying pan over medium heat for three minutes to crisp the base. Alternatively, use a hot oven at 180°C (350°F/Gas Mark 4) for five minutes, but avoid the microwave as it makes the sourdough rubbery.

Freeze

You can freeze the baked pizza bases with the cheese, but don’t freeze the fresh tomato topping. Wrap the cheese-covered bases in foil and freeze for up to a month, then add fresh bruschetta topping after reheating.

Italian Bruschetta Pizza Nutrition Facts

Per serving (1 of 4):

Calories 620, Protein 22g, Fat 24g, Carbohydrates 78g, Sugar 6g, Sodium 980mg. Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use store-bought dough instead of making sourdough?

Yes, you can use a shop-bought pizza dough ball, but make sure to roll it very thin to mimic the bruschetta style.

Why is my Italian Bruschetta Pizza base soggy?

The most common cause is not draining the tomatoes properly or using a baking tray that wasn’t preheated enough.

What is the best way to chop the basil?

Always tear the basil leaves by hand rather than using a knife to prevent the edges from bruising and turning black.

Can I grill the pizza instead of baking it?

Yes, you can cook the dough on a very hot outdoor grill for 2 minutes per side before adding the cheese and toppings.

Italian Bruschetta Pizza

Recipe by Paula

0.0 from 0 votes

Course: DinnerCuisine: Italian

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

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

• 1 tbsp olive oil

• For the Toppings

• 400g (14oz) cherry tomatoes, quartered

• 2 cloves garlic, finely grated

• 1 tbsp balsamic glaze

• 2 tbsp extra virgin olive oil

• 150g (5oz) buffalo mozzarella, torn

• 50g (2oz) parmesan, grated

• 1 small bunch fresh basil, leaves only

• Salt and pepper, to taste

Directions

• Prepare the dough: Mix the flour, yeast, sugar, and salt in a large bowl before pouring in the warm water and olive oil. Stir the mixture until a rough dough forms and pulls away from the sides of the bowl.
• Knead the base: Turn the dough onto a lightly floured surface and work it for about 10 minutes until it feels smooth and stretchy. Place it in a greased bowl, cover with clingfilm, and leave it in a warm spot for an hour or until it doubles in size.
• Macerate the tomatoes: Toss the quartered tomatoes with salt in a colander and leave them to sit for 15 minutes to draw out the excess moisture. Shake the colander well, then move the tomatoes to a bowl and stir in the garlic, balsamic glaze, and extra virgin olive oil.
• Heat the oven: Place a pizza stone or a large baking tin in the oven and preheat to 240°C (475°F/Gas Mark 9). You need the surface to be screaming hot to get a crisp bottom on the sourdough.
• Shape the pizzas: Punch the air out of the risen dough and divide it into four equal pieces on a floured surface. Roll each piece into a thin circle about 25cm (10 inches) wide.
• Add the cheese: Carefully pull the hot stone or tin from the oven and slide the dough circles onto it. Scatter the torn mozzarella and grated parmesan over the bases, leaving a small gap for the crust.
• Bake the pizzas: Slide the trays back into the oven and bake for 8-10 minutes until the cheese is bubbling and the edges are dark golden. Use a wide spatula to check that the underside is firm and browned.
• Top and serve: Remove the hot pizzas from the oven and immediately spoon the cold tomato mixture over the melted cheese. Scatter the fresh basil leaves over the top and add a final grind of black pepper before slicing.