Bruschetta Pizza with Mozzarella

This bruschetta pizza is my favorite way to bring fresh Italian flavors to homemade pizza night. The combination of garlic oil, melted mozzarella, and tangy tomato bruschetta makes it feel both elegant and simple enough for a weeknight dinner.

I threw this together when I wanted something quick but with layers of flavor. It became our go-to when friends drop by for casual pizza.

Ingredients

• Garlic cloves: grated for a fragrant garlic oil that infuses the crust
• Extra virgin olive oil: to create a flavorful base and crispy crust
• Fresh pizza dough: for the best texture choose one that feels soft and elastic
• Mozzarella cheese: thinly sliced or torn for gooey melty topping use fresh mozzarella for creaminess
• Tomato bruschetta: adds a bright fresh burst make sure it is vibrant and not watery
• Fresh torn basil leaves: for herbal freshness pick leaves that are bright green without bruises
• Balsamic glaze: for garnish brings sweet tangy contrast use a thick glaze for easy drizzling
• Pinch of salt: to balance flavors and enhance other ingredients

Instructions

Prepare Garlic Oil:

Combine grated garlic cloves with extra virgin olive oil and a pinch of salt in a small bowl. This simple garlic oil will brush the dough and infuse it with rich aroma without overpowering other flavors.

Heat Oven and Stone:

Place a pizza stone or heavy baking sheet inside the oven and preheat to 500 degrees Fahrenheit. This high heat creates a crisp crust and bubbly cheese. Leaving the stone in during preheat is key to even cooking.

Shape the Dough:

Lay a large piece of parchment paper on your work surface and lightly dust it with flour or cornmeal to prevent sticking. Place the pizza dough on the parchment and sprinkle the dough with more flour to handle it easily. Roll and stretch the dough into a 12 to 14 inch round. Avoid tearing by going slow and letting the dough relax if it resists.

Add Toppings:

Brush the garlic oil evenly across the dough surface. Lay thin slices or torn pieces of fresh mozzarella cheese all over. The garlic oil under the cheese helps the crust crisp and creates a base for the toppings.

Bake the Pizza:

Use a pizza peel or flat baking sheet to transfer the parchment paper with pizza onto the hot pizza stone or baking sheet in the oven. Bake for 10 to 14 minutes until the crust turns golden brown and the cheese melts and bubbles.

Add Fresh Ingredients:

Remove the pizza from the oven carefully. Spoon the tomato bruschetta generously over the melted cheese. Scatter the torn fresh basil leaves on top. Finish with a drizzle of balsamic glaze to give a sweet and tart pop. Slice the pizza into 8 pieces and serve immediately.

My favorite part is the balsamic glaze drizzle. It ties the whole pizza together with a bright finishing touch. I remember making this the first time for a summer gathering and everyone raved about how the fresh bruschetta tasted like an upgrade to classic pizza.

Storage tips

Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to keep the crust crispy. Avoid microwaving as it can make the crust soggy.

Ingredient swaps

You can swap fresh mozzarella for a mozzarella blend or even burrata for an extra creamy topping. If you cannot find tomato bruschetta, chopped fresh tomatoes mixed with garlic and olive oil work well. Try adding crushed red pepper flakes if you like a bit of heat.

Serving ideas

Serve with a simple green salad dressed with lemon and olive oil to balance the richness. A crisp white wine or sparkling water with a lemon wedge make great beverage companions. This pizza is a wonderful appetizer served with slices cut smaller for parties.

This bruschetta pizza brings fresh Italian flavors in a quick and simple way to any pizza night.

Frequently Asked Recipe Questions

→ How do I prepare the garlic oil for this pizza?

Combine grated garlic cloves with extra-virgin olive oil and a pinch of salt. Let it sit briefly to infuse before brushing it evenly over the dough for a fragrant base.

→ What’s the best way to get a crispy crust?

Preheat a pizza stone or baking sheet in a very hot oven (around 500°F). Transfer the stretched dough onto the hot surface to bake for 10–14 minutes until golden and crispy.

→ Can I use store-bought dough instead of making my own?

Yes, using quality store-bought pizza dough works well and saves preparation time while still delivering a delicious crust.

→ When should I add the bruschetta and basil?

After baking the pizza with mozzarella and garlic oil, spoon the fresh tomato bruschetta over the hot pizza and scatter torn basil leaves before finishing with a balsamic glaze drizzle.

→ How do I prevent the cheese from burning?

Keep an eye on the pizza during baking and remove it once the cheese is melted and bubbly but not browned too darkly. Adjust oven time if needed.