Description
This easy Bruschetta Pizza brings the bold, fresh flavors of classic bruschetta to a crisp, high-protein crust. Topped with juicy tomatoes, garlic oil, melty mozzarella, and fresh basil, it’s the ultimate light summer dinner that’s ready in under 40 minutes.
Ingredients
Scale
- 1 1/4 cup self-rising flour (or all-purpose flour + baking powder + salt)
- 3/4 teaspoon kosher salt
- 1 1/4 cup plain Greek yogurt (full-fat preferred)
- 3–4 garlic cloves, pressed and divided
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon chili flakes
- 2 cups cherry or grape tomatoes, quartered
- 8 ounces mozzarella pearls
- Fresh basil leaves, for garnish
- Balsamic glaze, optional for drizzling
Instructions
- Preheat the Oven: Preheat to 425°F. Line a baking sheet or pizza pan with parchment and drizzle with a little olive oil.
- Make the Dough: Mix flour, salt, and Greek yogurt in a bowl until crumbly. Knead until smooth and elastic, about 2 minutes.
- Shape and Prebake: Roll dough into a 12–14-inch circle. Mix olive oil with 2 cloves garlic, Italian seasoning, and chili flakes. Brush crust and prebake for 10–12 minutes.
- Mix Bruschetta Topping: In a bowl, mix tomatoes, remaining garlic, leftover oil, and a pinch of salt. Drain excess liquid.
- Top the Pizza: Spoon tomato mixture evenly over crust. Add mozzarella pearls and optional protein like grilled chicken or prosciutto.
- Bake and Finish: Return to oven for 14–16 minutes. Broil for 1–2 minutes to brown. Top with fresh basil and a drizzle of balsamic glaze, if using.
Notes
To keep the crust crisp, always drain extra liquid from the tomato topping. Use full-fat Greek yogurt for the richest flavor and best texture. Store leftovers in the fridge for up to 4 days or freeze slices for up to 3 months. Reheat in oven or toaster oven for best results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Low Carb
- Method: Oven-Baked
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice (1/6 of pizza)
- Calories: 289
- Sugar: 3g
- Sodium: 344mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 16mg
Keywords: bruschetta pizza, homemade tomato pizza, summer pizza recipe