5-Ingredient Bruschetta Pizza

updated Jul 18, 2020
Bruschetta Pizza

All the flavors of bruschetta, transformed into a simple, flavorful grilled pizza.


Prep20 minutes to 30 minutes

Cook13 minutes to 15 minutes

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Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

Summer tomatoes are nature’s candy. They’re so good you can just slice and eat them with a little salt and olive oil. My favorite way to turn that snack into a meal? Bruschetta.

Bruschetta perfectly highlights the sweet tomato season. Even if you let the tomato mixture sit too long, the flavors meld and just get better and better. I’ve served it almost any time of day — lunch, dinner, snack, app, and even with eggs for breakfast! It becomes the perfect complement to any meal or recipe.

I typically serve bruschetta on a piece of thick grilled rustic bread, finished with a drizzle of balsamic vinegar. Recently, this combo sparked the idea of a bruschetta pizza — all the same flavors, but better for feeding a crowd. Plus, grilling pizza dough adds such great charred flavor that really goes the distance, and that’s before you’ve added the fresh mozzarella and juicy tomato topping.

I’m using heirloom cherry tomatoes in this recipe for the perfect bite-sized topping as well as colorful presentation. But feel free to use your favorite kind of summer tomatoes or whatever is ripe at the market.

Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

Bruschetta Pizza

All the flavors of bruschetta, transformed into a simple, flavorful grilled pizza.

Prep time 20 minutes to 30 minutes

Cook time 13 minutes to 15 minutes

Serves 4

Nutritional Info


  • 1/2 cup

    olive oil

  • 4 cloves

    garlic, sliced

  • 1 pound

    cherry tomatoes, quartered or halved if large

  • 1 clove

    garlic, minced

  • 1/4 cup

    fresh basil leaves, torn

  • Kosher salt

  • Freshly ground black pepper

  • 1 pound

    refrigerated pizza dough, at room temperature at least 1 hour

  • 8 ounces

    fresh mozzarella cheese, cut into 1/4-inch-thick slices

  • 2 tablespoons

    balsamic vinegar

  • Flaky salt, such as Maldon, for sprinkling


  1. Place the olive oil and sliced garlic in a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes. Remove from the heat and let cool to room temperature. Remove and discard the garlic.

  2. Heat an outdoor grill to 500ºF or a grill pan on the stove to medium-high heat. Meanwhile, combine the tomatoes, basil, minced garlic, and 2 tablespoons of the garlic oil in a medium bowl. Season with kosher salt and pepper and set aside.

  3. Stretch the pizza dough into a round or rectangle to fit the grill or grill pan. Brush the dough with some of the garlic oil. Place on the grill oiled-side down and grill until lightly charred and the crust begins to bubble, 4 to 5 minutes.

  4. Brush the top with garlic oil, then flip the crust. Top with the mozzarella, then cover and grill until the crust is charred in spots and the cheese has melted, 4 to 5 minutes. Remove from the grill and spread the tomato mixture evenly over the top. Drizzle with the balsamic vinegar and flaky salt, cut into pieces, and serve.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.