Description
This Bruschetta Pizza recipe combines the rustic flavors of classic Italian bruschetta with a delicious homemade pizza base. Topped with garlic-infused olive oil, fresh mozzarella, tomato bruschetta, basil, and a balsamic glaze drizzle, this pizza is a flavorful and easy-to-make meal perfect for any occasion.
Ingredients
Units
Scale
Garlic Oil
- 3 garlic cloves, grated
- 3 Tbsp. extra-virgin olive oil
- Pinch of salt
Pizza Base and Toppings
- 1 lb. fresh pizza dough (thawed to room temperature)
- 1 (8-oz.) ball mozzarella cheese, thinly sliced or torn
- 3/4 cup DeLallo Tomato Bruschetta
- 1/3 cup fresh torn basil leaves
- DeLallo Balsamic Glaze for garnish
Instructions
- Prepare Garlic Oil: In a small bowl, combine the grated garlic, extra-virgin olive oil, and a pinch of salt to create a fragrant garlic oil mixture.
- Preheat Oven and Prepare Dough: Place a pizza stone or baking sheet in the oven and preheat to 500°F (260°C). Do not remove the pizza stone as the oven heats. On a large piece of parchment paper lightly dusted with flour or cornmeal, place the pizza dough and sprinkle with additional flour for easier handling. Roll and stretch the dough into a 12 to 14 inch round.
- Assemble Pizza: Brush the prepared garlic oil evenly over the stretched pizza dough. Layer slices or torn pieces of mozzarella cheese on top.
- Bake Pizza: Using a pizza peel, transfer the assembled pizza on the parchment paper onto the preheated pizza stone or baking sheet. Bake for 10 to 14 minutes until the crust is golden and the cheese is melted and bubbly.
- Add Toppings and Serve: Remove the pizza from the oven. Spoon the DeLallo Tomato Bruschetta evenly over the baked pizza. Scatter fresh torn basil leaves on top and finish with a generous drizzle of DeLallo Balsamic Glaze. Slice into 8 pieces and serve immediately.
Notes
- Using a pizza stone ensures a crispy crust, but a baking sheet works as a good alternative.
- If fresh pizza dough is not available, refrigerated dough from the store can be used as a substitute.
- Allow the dough to come to room temperature before stretching to prevent tearing.
- For added flavor, lightly toast the garlic before mixing it with olive oil if desired.
- Adjust the amount of basil and balsamic glaze according to taste preference.
