The ultimate 6-ingredient Bruschetta Pizza to elevate homemade pizza night. Made with simple, fresh ingredients, and sure to become a family favorite.

The recipe post is proudly sponsored by DeLallo. I have been compensated for my time, however all opinions remain my own.

We’re taking the classic Italian antipasto and turning it into the most crave-worthy summer pizza.

While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this recipe calls for making a garlic-infused oil that you generously coat the pizza dough with.

This way, garlicky goodness is infused into every bite, which really elevates the bright tomato topper.

The real star of this Bruschetta Pizza, however, is a jar of DeLallo Tomato Bruschetta.

Crafted true to tradition with red-ripe Italian Roma tomatoes, extra virgin olive oil, garlic, and fresh basil, it boasts bright, garden-fresh flavor.

I keep a stockpile of Tomato Bruschetta in my pantry year-round to enjoy over crusty bread or mix into dressings, marinades, and pasta sauces. (It also works beautifully as a dip topper in my famous Goat Cheese Dip.)

And if you love ALL things bruschetta, try my Burrata Bruschetta and Salmon with Balsamic Tomatoes next.

How to Make Bruschetta Pizza

This homemade pizza recipe is so simple and tastes far superior to delivery. In fact, you may never want to go back to the frozen or delivery versions again.

You can serve it as a part of a Sunday football game spread, whip it up for Tuesday night dinner, or pop it into the oven anytime you need a slice of comfort.

The Ingredients

• Pizza Dough: If your grocery store doesn’t offer fresh pizza dough, I strong suggest using DeLallo Pizza Dough Mix. It’s made with expertly milled type 00 flour, a high-quality Italian wheat with the ideal gluten content for pizza making. You just need to add water and it’s ready in 3 easy steps.
• DeLallo Tomato Bruschetta: This homestyle Italian bruschetta recipe features fresh ingredients with tangy tomato flavor and complementary herbs. In addition to enjoying it as a pizza topper, you can add it to pasta sauces, creamy dips, dressings, or baked chicken recipes.
• Garlic: Fresh is a must here. I suggest 3 to 4 cloves, depending on your love for garlic. I prefer grating the garlic on a microplane, however you can also finely mince it.
• Extra-Virgin Olive Oil: For mixing with the garlic and brushing over the pizza dough.
• Mozzarella: You need 1 (8-ounce) ball of fresh mozzarella, which you can thinly slice or tear into pieces.
• Fresh Basil: The freshness of the basil helps cut through the richness of the cheese.
• DeLallo Balsamic Glaze: I use DeLallo Modenacrem Balsamic Glaze religiously to add sweetness and complexity to pizza, bruschetta, and pasta dishes. Made in Modena, Italy, the birthplace of balsamic, this prized Italian condiment is created by the slow reduction of Trebbiano grapes and authentic balsamic vinegar.

For a complete list of ingredients and quantities, see the recipe card below.

The Directions

Step 1: Prepare Garlic Oil by combining grated garlic, extra-virgin olive oil, and a pinch of salt in a small bowl.

Step 2: Assemble Pizza Dough

Place a pizza stone or baking sheet in the oven. Preheat oven to 500°F. (Do not remove pizza stone while oven preheats.)

Place a large piece of parchment paper on a work surface and lightly sprinkle with flour. Place pizza dough on parchment paper, and sprinkle dough with more flour for easy handling.

Roll and stretch out dough to create a 12 to 14″ round.

Brush garlic oil all over pizza dough. Top with mozzarella cheese.

Use a pizza peel to transfer pizza to preheated stone or baking sheet. Bake for 10 to 14 minutes, until crust is golden and cheese is melted and bubbly.

Step 3: Add Toppings

Spoon DeLallo Tomato Bruschetta over the pizza and drizzle with balsamic glaze.

Step 4: Garnish with Basil, slice, and serve.

Recipe Tips and Tricks

• Use High-Quality Pizza Dough. If you’re using store-bought dough over DeLallo Pizza Dough Mix, make sure it’s high quality. The dough should be smooth and bouncy, which helps create the coveted crisp-chewy texture. My go-to is the fresh dough at Whole Foods, which can be found in the deli/fresh foods section.
• Let the Dough Rest. Leave the pizza dough at room temperature for at least 1 hour before stretching it out. This helps relax the gluten, making the dough more pliable and easier to handle.
• Go Fast and Hot. Crank the oven temperature to 500°F, or as high as you can go without broiling, to achieve the crispiest crust. Homemade pizza should only need to 10 to 14 minutes of baking at this temperature.
• Avoid Sticking. Sprinkle flour or cornmeal underneath the dough to keep it from sticking to the pizza stone or baking sheet. This also encourages an extra-crispy crust.

Serving Suggestions

I love serving this Bruschetta Pizza with a fresh side salad. Here are a few favorites:

• Cucumber Salad. Cucumber Peach Salad, Edamame Salad, Cucumber Avocado Salad, or my reader-favorite Smashed Cucumber Salad.
• Fruity Salad. This Peach Burrata Salad is a summertime stunner! You also can’t go wrong with this Summer Panzanella Salad.
• Brussels Salad. This Mexican Brussels Sprouts Salad is full of satisfying textures and bright, tangy flavors.
• Corn Salad. Double down on summer produce by adding this Shishito Corn Salad to the party.

How to Store and Reheat

• To Store. Place a single layer of pizza slices on a dinner plate or Tupperware container and top with a layer of parchment paper. Keep stacking, alternating pizza and paper, until all the pizza is assembled. Wrap tightly in plastic wrap or foil, and refrigerate for up to 4 days.
• To Reheat. Here are the top ways to reheat leftover pizza:
  • Air-fryer: Set the air-fryer to 350ºF and cook for 6 to 8 minutes, or until warm and crisp.
  • Stove-top: Heat a medium skillet over medium heat. Add 1 or 2 pizza slices and and cook for 3 to 4 minutes, uncovered. On the side of the pan (not on the pizza), add a few drops of water, immediately cover, and cook pizza for a few more minutes, until heated through.
  • Oven: Preheat oven to 350ºF. Place the pizza on a piece of foil and put it directly on the center oven rack for even heating on the top and bottom. Bake for about 10 to 12 minutes or until warm.

More Pizza Recipes to Try

VGVegetarian

BBQ-Peach Skillet Pizza

VGVegetarianNFNut-Free

5 Ingredient Pumpkin and Gouda Pizza

NFNut-Free

Taco Pizza

VGVegetarianNFNut-Free

Naan Pizza with Whipped Ricotta and Blistered Broccoli

If you give this Bruschetta Pizza a try, snap a picture and tag #dishingouthealth on Instagram. Also, follow along on Facebook and Pinterest for the latest recipe updates.