This easy fresh tomato bruschetta pizza is made with store-bought pizza crust for a quick weeknight dinner, ready in less than half an hour. With creamy burrata cheese and punchy fresh flavors from basil and balsamic vinegar, it's a fresh and light meal.
If you need some more fast dinner ideas, try my Sicilian Pesto Pasta, a Tomato Puff Pastry Tart, or Roasted Squash Soup.

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Why You Should Try This Recipe
This is a perfect summer recipe with garden fresh ingredients, and ready in no time at all. The pizza base is baked without toppings so it's light and crisp.
- Just right for sharing: the flavor combination is classic bruschetta but the twist of adding creamy burrata and serving it as a pizza makes it more fun to share.
- Quick and easy: it's much easier to make one large bruschetta - no fiddling around with tiny pieces of bread and dropping half the topping when you eat it.
Ingredients
Simple ingredients that can be found in just about any grocery store, or right from your garden, work perfectly together in this easy bruschetta pizza recipe. You need just 7 main ingredients.

- Pizza dough: any store bought or homemade fresh pizza dough can be used. A gluten-free base is a good option for those with allergies, or choose whole wheat for a bit more fiber. You could even make it with homemade naan or Taboon flatbread. Looking to cut out the dough altogether, try my Burrata Caprese or Peach Caprese Salad instead!
- Fresh Tomatoes: cherry tomatoes are best, but something like Roma tomatoes or pear tomatoes are good alternatives. You can also use cherry tomato confit. Make sure to chop larger varieties rather than halving them. Here are some recipe ideas if you're a gardener with too many cherry tomatoes.
- Cheese: if you can't find burrata cheese, you can use an alternative like soft goat cheese or even mozzarella pearls instead. Feta cheese may work too!
See the recipe card for full information on ingredients and quantities.
How to Make this Recipe
Prep time is fast here, as the toppings can be made while the pizza crust is cooking. If you can multitask, everything can be ready to serve in about 20 minutes. Here it is step-by-step:

Step 1. Prepare the dough. Roll out the pizza dough and brush with olive oil. Place it in the oven to bake.

Step 2. Make the topping. Mix the juicy tomatoes, garlic, basil, oil, vinegar, and salt in a bowl.

Step 3. Add the burrata. Break open the cheese over the pizza crust and spread with a spatula.

Step 4. Top and serve. Add the tomato mixture to the pizza, slice, and serve.
What to Serve with this Pizza
While it makes a great weeknight dinner, it's a fun dish to have for the weekend or a casual get-together with some fresh Mediterraneanย sides and finger foods. Here are some of my favorite combinations:
- Have a side salad: while the pizza is a bit like salad already with all those tomatoes, you can't go overboard on vegetables!
- Get creative: blistered shishito peppers with a tahini dipping sauce are perfect for guests and pair surprisingly well with a burrata pizza.

Expert Tips
This is such a simple recipe, easy enough for beginners, but you'll be sure of success with these pro tips.
- Flour the dough: lightly flour the pizza dough before rolling it out to prevent any sticking to your rolling pin. Make sure the work surface is lightly floured, too, to prevent the dough from sticking when you transfer it to the baking sheet.
- Use a different base! Try one of my many flatbread recipes (Taboon, Lebanese pita), as well as my focaccia recipes (no knead focaccia, whole wheat focaccia) as the base.
- Tomatoes too juicy? If you are using vine ripe tomatoes, they may be quite juicy when chopped. Drain any excess liquid so you don't end up with a soggy pizza.
- Use a tasty balsamic: it's a key flavour note and you should choose a vinegar that you like the taste of. You'll be able to taste every element of the dish and nothing is hidden or altered through a long cooking time. A drizzle of balsamic glaze is chef's kiss!
- Season to taste: be sure to taste the bruschetta mixture before adding it to the pizza crust. It's easier to add any extra salt while still in the bowl.
- Change it up! Add sliced red onion, red pepper flakes, and/or other fresh herbs. A squeeze of lemon juice will add some acidity.
Recipe FAQs
Make ahead: while the pizza dough is best served immediately after baking, the bruschetta topping can be made a few hours in advance. Keep in mind that it might get a little watery as it sits, depending on the tomato type.
Storage: this is best served immediately but leftovers can be kept in an airtight container in the refrigerator for a couple of days. It's not bad cold but the crust does soften over time.
Bruschetta is simply an antipasto served on toasted bread, and can be served either hot or cold. This pizza is delicious either way. Try my other bruschetta recipes (Eggplant Bruschetta and Burrata Bruschetta).
I would recommend serving this with something like chicken parmesan or garlicky steak. Any meat that you think tastes good with tomatoes will work well.
Yes, bruschetta is specifically toasted bread rubbed with garlic. In North America it's come to mean the chopped tomato and herb topping, as seen here with the pizza base.
More Tomato Recipes
Tomatoes are one of the most important plants in my garden, and I always end up with a glut. If you're a big tomato fan, too, here are some tomato recipes you might enjoy.
If you make this Bruschetta Pizza or any other summer recipes on Urban Farm and Kitchen, please take a moment to rate the recipe and leave a comment below. Itโs such a help to others who want to try the recipe.
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Recipe Card

Bruschetta Pizza with Burrata and Cherry Tomatoes
Ingredients
- 9 oz Pizza doughย - Store-bought or homemade
- 2 tablespoon Extra virgin olive oil - Divided
- 1 pint Cherry tomatoes - Halved
- 3 tablespoon Basil - Fresh
- 1 teaspoon Garlic - Minced
- 1 tablespoon Balsamic vinegar
- 4 oz Burrata - one small ball
- Salt and black pepper to taste
Instructions
- Prepare the Dough. Preheat your oven to 425ยฐF (220ยฐC). Roll out the store-bought pizza dough into a 12-15 inch (30-38cm) round and transfer to a parchment paper-lined baking sheet. Brush 1 tablespoon of extra virgin olive oil on the dough. Bake the pizza base for 12-15 minutes, or until the crust is golden brown.
- Make the Topping. While the pizza base bakes, prepare the tomato and basil topping. In a bowl, combine halved cherry tomatoes, chopped basil, minced garlic, 1 tablespoon olive oil, balsamic vinegar and a pinch of salt. Taste and adjust seasoning. Set aside.
- Add the Burrata. When ready, remove the pizza base from the oven and allow it to cool for 5-10 minutes.ย Break the burrata ball over the pizza base and using a spatula, spread the creamy filing.
- Top and Serve. Add the tomato bruschetta mixture to the pizza base, cut it into slices, serve and enjoy.
Notes
- Pizza dough: any store-bought or homemade pizza can be used. A gluten-free base is a good option for those with allergies, or choose whole wheat for a bit more fiber. You could even make it with homemade naan. Looking to cut out the dough altogether, try my Burrata Caprese instead!
- Tomatoes: cherry tomatoes are best, but something like Roma or pear tomatoes are good alternatives. Make sure to chop larger varieties rather than halving them. Here are some recipe ideas if you're a gardener with too many cherry tomatoes.
- Cheese: if you can't find burrata cheese, you can use an alternative like a soft goat cheese or even fresh mozzarella cheese instead.
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