Easy Bruschetta Pizza

a hand holding a slice of Easy Tomato Bruschetta Pizza.

Discover how to turn a Bruschetta into a top-notch Pizza! Bake this ultimate classic Italian vegetarian appetizer or snack in 15 minutes! Tomato Bruschetta Pizza is a recipe the whole family will love!

Course Appetizer, Snack

Cuisine Indian, Italian

Prep Time 30

Cook Time 15

Servings people

Calories 522.77kcal

Author Priya Lakshminarayan

Equipment

Oven

Ingredients

To make the Bruschetta Mixture

2 tomatoes
1 cup onion chopped
1 cup bell pepper chopped
⅓ cup basil
⅓ cup cilantro
8-10 cloves garlic
2-3 green chillies
salt
1 teaspoon chilly powder
1 teaspoon cumin powder
1 teaspoon garam masala
1 tablespoon lemon juice
1 tablespoon olive oil

To make the Pizza

1 Pizza Crust dough
⅓ cup pizza sauce optional
7 oz Bocconcini or burrata cheese
⅓ cup shredded mozzarella cheese
1 tablespoon Balsamic glaze

Instructions

To make the Bruschetta Mixture

Add finely chopped onion, tomatoes, and bell peppers to a bowl.
Then add chopped basil, cilantro, minced green chillies, and garlic to the bowl.
Add the spices - chilly powder, salt, cumin powder, and garam masala along with lemon juice and olive oil.
Mix it all together. Taste and adjust the seasonings as needed. Cover and refrigerate it for 15-20 minutes. Chef tip - The longer you let it marinate in the fridge, the better it will taste. Resting allows the tomatoes enough time to release their juices and soften up a bit. You can also make it a day before and store.

To make the Pizza

Thaw the crust at room temperature for 30 minutes. Then open as instructed on the packet. Unroll the dough on a greased and lightly floured baking tray (can also use parchment paper instead). Then use your fingers to spread it out to the general shape of your tray. Preheat the oven to 400 degrees F. Prebake the base for 6 minutes in the preheated oven.
Brush the base with butter or olive oil. Spread pizza sauce over it.
Place Bocconcini on top.
Then add a generous layer of the prepared bruschetta filling.
Top it with shredded mozzarella cheese. Don't leave any bare spots. Bake this Bruschetta Pizza in the oven for another 6-8 minutes or till the cheese melts.
Take it out of the oven, and drizzle Balsamic glaze on top.

Notes

You can also use pesto sauce or makhani sauce. Another option is to mix dried herbs with olive oil and use this dipping sauce as pizza sauce. The longer you let the bruschetta filling marinate in the fridge, the better it will taste. You can also make it a day before and store. A good substitute for balsamic glaze is a mix of Red Wine Vinegar and Maple Syrup or vegan honey. Thin and runny Balsamic vinegar is not a substitute here.

The baking time will depend upon the base used. Please follow the instructions on the packet if using a store-bought pizza dough. Feta cheese, Fontina cheese, or ricotta cheese can also be used instead of Bocconcini. Go easy on the cheese to keep this Italian pizza healthy. Greens like Arugula, spinach, or kale can also be added.

Nutrition