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 flavours from basil and balsamic vinegar, it's a fresh and light meal.
Why You Should Try This Recipe
This is a perfect summer recipe with fresh garden ingredients, and ready in no time at all. The pizza base is baked without toppings so it's light and crisp.
- A balanced meal: it's the meeting point between comfort food and healthy food, with lots of vegetables but still pizza.
- Just right for sharing: the flavour 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.
Simple ingredients that can be found in just about any grocery store, or right from your garden, work perfectly together in this bruschetta pizza recipe. You need just 7 main ingredients.
Ingredient Notes and Substitutions
- 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 mozzarella instead.
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:
1. Prepare the dough: roll out the pizza dough and brush with olive oil. Place it in the oven to bake.
2. Make the topping: mix the tomatoes, garlic, basil, oil, vinegar, and salt in a bowl.
3. Add the burrata: break open the cheese over the pizza crust and spread with a spatula.
4. Top and serve: add the bruschetta mixture to the pizza, slice, and serve.
Make Ahead, Storage, Freezing
- 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.
- Freezing: I don't recommend freezing this after assembling. Frozen pizza dough can be used.
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 sides and finger foods. Here are some of my favourite 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! Dolly Parton's coleslaw doesn't disappoint.
- Get creative: blistered shishito peppers with a tahini dipping sauce are perfect for guests and pair surprisingly well with a burrata pizza. For something a little more filling, go for savoury ham croquettes.
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 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.
- 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.
Bruschetta is simply an antipasto served on toasted bread, and can be served either hot or cold. This pizza is delicious either way.
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.
It's full of tomatoes and basil, so while it might not be a perfect option, it does contain plenty of valuable nutrients. You could use whole wheat pizza crust to amp that up a bit more.
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 You'll Love
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 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. It’s such a help to others who want to try the recipe. For more, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.
Bruschetta Pizza with Burrata and Cherry Tomatoes
- 9 oz Pizza dough - 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 Pepper to taste
- Preheat your oven to 425°F (220°C).
- 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.
- 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.
- When ready, remove the pizza base from the oven and allow it to cool for 5-10 minutes.
- Break the burrata ball over the pizza base and using a spatula, spread the creamy filing.
- Add the cherry tomato and basil mixture to the pizza base, cut it into slices, serve and enjoy.