Bruschetta Pizza

Bruschetta pizza– The ultimate, summery, grown-up cheese & tomato pizza. Soft, pillowy naan flatbreads topped with tangy goat cheese crumbles and fresh, salty mozzarella slices and baked to cripsy, melty perfection. Topped with a quick, homemade bruschetta mixture with ripe, juicy tomatoes, fresh fragrant basil, and aromatic garlic. Finished off with a drizzle of sweet, vinegary balsamic glaze.

This bruschetta pizza is such a stunning, mouthwatering, and very fool-proof recipe. It works as an appetizer or light meal. It’s bright, fresh, and savory with ripe garden tomatoes and vibrant basil.

There’s something so simple, yet so good about bread, cheese, and tomatoes. They go together so well and are taken up a few notches with the addition of olive oil, balsamic vinegar, garlic, and fresh basil. Nothing says summer like a pizza with fresh tomatoes, basil, and mozzarella cheese.

I first created this pizza recipe a few years ago, actually before Table Nutrition was a thing. I posted it on an old Instagram food account and whenever I’ve looked back through the account for inspiration this recipe has always stuck out to me. I’ve been wanting to give it a place on the blog for some time.

This is one of those recipes that even after the first round of the recipe testing I knew it was going to be a hit because of how crazy easy it is to make, yet it looks and tastes like it takes a lot of work. It took a few rounds of testing to nail down the exact ratios for cheese and tomatoes, but it was pretty close to perfect from the start.

From a dietitian’s perspective, this dish is SO good. It’s packed with phytonutrients (beneficial micronutrients that come from plants of different colors and flavors) and has some fiber from the tomatoes. The ingredients in this bruschetta pizza remind me of the Mediterranean diet with the olive oil, tomatoes, and bread. Working in some extra color, fiber, and fresh ingredients is always a win to me.

Bruschetta pizza is a simple and delicious as an appetizer, side dish, or dressed up to be a main dish. It makes such a nice, light, summer dinner. Or for a heartier meal, pair it with grilled chicken or steak. I also love this recipe as an appetizer for entertaining.

This bruschetta pizza is a lovely, effortless, 20-minute meal that features some of summer’s best flavors: crispy, baked naan flatbreads topped with melty, fresh mozzarella, warm goat cheese, a quick, homemade tomato bruschetta, and balsamic glaze. It’s bright, fresh, and ultra-savory.

Why you’ll love this recipe:

• Easy peasy – done in 20 minutes
• Makes a tasty dinner (light + summery)
• Pair with a protein like grilled chicken or steak
• Bursting with bright, fresh, and umami summer flavors
• Delicious way to use up those ripe garden tomatoes
• Gorgeous appetizer for entertaining
• Vegetarian

Ingredients

Naan flatbreads: Who doesn’t love an excuse to eat naan bread? If you know me you know that I do. It’s so pillowy-soft and crisps up so nicely in the oven for a pizza crust. Plus, it’s the perfect personal-size pizza. (P.S. This isn’t the first of my flatbread pizza recipes… See my Italian sausage and roasted red pepper pizza recipe.)

Goat cheese: Tangy and creamy deliciousness. Melts onto the naan bread and compliments the more subtle flavors of the fresh mozzarella.

Mozzarella: I love how fresh mozzarella melts so well. It’s slightly less salty than processed mozzarella and it has that tender, chewy bite to it. I like to buy it pre-sliced or in little pearls, but you can also buy it whole and slice it yourself.

Tomatoes: I like to use large, flavorful slicing tomatoes for this recipe. Generally a bruschetta is made with roma or plum tomatoes, but any variety will do. The acidity, sweetness, and umami flavor of the tomatoes blends so well with balsamic, garlic, and basil.

Fresh basil: Aromatic, fragrant, slightly sweet, peppery, and minty. Basil brightens up the flavor and appearance of this pizza.

Garlic: Fresh minced garlic is a must with a line up of these ingredients. It really packs an zippy, aromatic punch in this bruschetta.

Balsamic vinegar: The acidity and sweetness of balsamic vinegar complements the salt and fat (olive oil and cheese) alongside the tomatoes.

Olive oil: A light brushing of olive oil helps crisp up the flatbread and prevent them from becoming soggy. It also offsets the saltiness, acidity and lightness of the rest of the bruschetta mixture.

Salt: The salt helps to enhance the flavor of the tomatoes by drawing out some of the water and results in an intense, savory, tomato flavor, especially when combined with the other ingredients.

Equipment

• Sheet pans – Nordic Ware sheet pans are great quality.
• Parchment paper (or try these parchment paper sheets–even easier!)
• Glass mixing bowl – The large bowl from this set is my favorite!
• Cutting board
• Chef’s knife
• Wooden spoon or small silicone spatula
• Slotted spoon
• Pizza cutter – These “rocker” pizza cutters are so fun and easy!

How to Make Bruschetta Pizza

1. Assemble bruschetta. Mix together the tomato, garlic, basil, salt, balsamic vinegar, and olive oil in a bowl. Let sit while working on the flatbreads.
2. Top flatbreads with cheese. Lay the flatbreads on two baking sheets each lined with parchment paper. Brush each flatbread with a little olive oil. Crumble the goat cheese and fresh mozzarella evenly over top the four flatbreads.
3. Bake flatbreads. Let the flatbreads get crispy and melty by baking at 425˚F for about 10 minutes. Pull them out and let them cool slightly.
4. Top flatbreads with bruschetta. Use a slotted spoon to portion out the bruschetta onto each flatbread.
5. Cut and garnish. Cut each flatbread into four pieces. Add more fresh basil and a drizzle of balsamic glaze before digging in.

Notes & Tips

Substitutions

• Use any variety of tomato: heirloom, cherry, roma, or larger slicing tomatoes.
• Need a fresh taste of summer after tomato season? Try using a can of well-drained diced tomatoes.
• Substitute the naan bread for a pre-made pizza crust or a french baguette sliced in half.
• If goat cheese isn’t your thing, you can leave it out, add more mozzarella, or try swapping for a thin layer of cream cheese or a few dollops of ricotta cheese.
• Feel free to substitute the fresh mozzarella for shredded mozzarella cheese if fresh isn’t available.
• If you want to make this simple recipe even quicker, grab a tub of pre-made bruschetta, like from Trader Joe’s, and use that instead.
• If you can’t find fresh basil, as a last resort (because fresh basil is definitely superior), you can use a teaspoon or so of dried basil.

Additions

Dress this bruschetta pizza up with any of the following toppings:

• Shredded rotisserie chicken
• Crispy prosciutto or bacon
• Chopped grilled chicken
• Fresh, sliced-off-the-cob sweet corn
• Thin sliced zucchini
• Sautéed mushrooms (try caramelized mushrooms and onions)
• Drizzle of pesto
• Arugula (add after baking)

What to Pair with Bruschetta Pizza

• A basic protein: Grilled chicken, steak, or simple baked chicken breasts
• More balsamic: Balsamic chicken
• Creamy alfredo: Chicken and broccoli alfredo
• Pesto: Chicken pesto pasta or pesto pasta salad
• Salad: Simple arugula salad or grilled chicken salad
• Summer veggies: Grilled zucchini or fresh sweet corn
• Charcuterie: Meats, cheeses, nuts, olives, dried fruit

Storage and Reheating

This bruschetta pizza is best enjoyed fresh, although it can be stored in the refrigerator for up to 2-3 days. It can be eaten cold or reheated. To reheat, toast in the oven at 425˚F for about 5 minutes, or until crispy and warmed through. I would not recommend freezing this.

Other Recipes You Might Like…

• If you love naan pizza recipes, check out this Roasted Red Pepper & Sausage Flatbread Pizzas recipe
• For more recipes using those end-of-summer tomatoes, try this Baked Feta & Cherry Tomato Gnocchi or this Cherry Tomato Soup w/ Boursin Cheese
• Want more tomato + cheese + carbs?? See my Grilled Cheese Burgers or my Sheet Pan Lasagna
• And one more yummy naan bread recipe… Saucy Chicken Tikka Sandwiches

Print Recipe

5 from 1 vote

Bruschetta Pizza

Bruschetta pizza is the ultimate grown-up cheese and tomato pizza. It's a gorgeous, effortless, 20-minute dish that highlights summer's best flavors. Crispy, baked naan flatbreads topped with melty, fresh mozzarella, warm goat cheese, a quick, homemade tomato bruschetta, and balsamic glaze. This easy pizza recipe is SO good you'll be making over and over again this tomato season!

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: appetizers, bruschetta, bruschetta pizza, flatbread pizza recipes, naan pizza recipes, pizza, recipes for bruschetta with mozzarella, summer, tomato recipes

Servings: 4 servings

Author: Kate Reeder

Ingredients

• 4 large naan flatbreads
• 4 oz plain goat cheese
• 16 oz fresh mozzarella slices or pearls
• 1 lb fresh garden tomatoes, diced about 2-3 tomatoes or 2 ½-3 cups total
• 1 tsp minced garlic
• 1 tsp sea salt
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 6-8 large fresh basil leaves extra for garnish (optional)
• balsamic glaze

Instructions

• Preheat the oven to 425˚F.
• In a medium or large bowl, add the diced tomato, garlic, salt, vinegar, and oil. Tear the basil into small pieces as you add it to the bowl. Let this mixture sit on the counter to marinate.
• Line two large sheet pans with parchment paper (or brush with olive oil).
• Lay two flatbreads on each sheet pan. Brush each flatbread with a small amount of olive oil (use your hand or a pastry brush).
• Divide the goat cheese into four parts and crumble evenly onto each flatbread. Then, arrange 4-5 slices of fresh mozzarella on each flatbread.
• Bake for 10-12 minutes, or until cheese is fully melted. Let cool for 1-2 minutes.
• Using a slotted spoon, spread the tomato mixture evenly over each flatbread.
• Cut each flatbread into four pieces.
• Garnish with extra fresh basil leaves and a drizzle of balsamic glaze.

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