Bruschetta pizza is loaded with fresh summer tomatoes, basil and garlic over lots of melted mozzarella cheese. What better flavor for summer pizza?
I love this time of year, when the farmers market is full of fresh produce. There are tables loaded with lettuce, fresh herbs, tomatoes, peaches, berries, and flowers. I was so happy to hear that Laura of Mother Would Know chose "Summer's Bounty" for this month's Progressive Eats theme.
I go to my favorite farmers market, Headhouse Square in Philadelphia, every single week, even if I don't intend to buy anything, just to see what's there. As soon as I see fresh tomatoes, I buy some, even if only to use in a side salad. They are so juicy and the flavor is amazing.
I knew I wanted to incorporate tomatoes into my Progressive Eats dish. I chose bruschetta pizza because it's a recipe I've been wanting to make for several months. Sometimes when we drop off our son at my parents' for a sleepover, we'll stay for pizza before heading back home. The restaurant around the corner has the most delicious bruschetta pizza.
I've been wanting to make that pizza at home, but I've been waiting for those delicious local tomatoes and fresh basil to reach the farmers market.
I make my own pizza dough at home using the recipe at Annie's Eats. I love that it makes enough for two crusts, one to use now and one to freeze for later (at least, until my son gets bigger and I need TWO pies for Pizza Friday!). It's very easy to make, and very easy to stretch and shape. You can use your favorite recipe, or even
Click here to pin this Bruschetta Pizza recipe for later!

Bruschetta Pizza
Ingredients
For the bruschetta:
- 5 small roma tomatoes, seeded and diced small
- 2 cloves garlic, grated or minced fine
- 3 tablespoon extra-virgin olive oil
- Salt and pepper
For the pizza
- 1 lb pizza dough, homemade or store-bought
- 1 tablespoon olive oil, divided
- ½ teaspoon garlic powder
- 6 oz shredded mozzarella cheese
- ¼ cup fresh basil, sliced chiffonade (into thin strips)
Instructions
- In a container with a tight-fitting lid, combine the diced tomato, garlic, and 3 tablespoon of olive oil. Seal the container and shake to combine. Season to taste with salt and pepper, seal and shake again. Refrigerate for at least 30 minutes, or up to several hours.
- Preheat oven to 450 degrees. Sprinkle a pizza peel with corn meal.
- Stretch the pizza dough out to a 10- to 12-inch circle. Brush with 1 to 2 tablespoon olive oil, then sprinkle the garlic powder evenly over the dough.
- Spread ⅔ of the shredded mozzarella cheese over the dough. Bake for 15 to 18 minutes, until the edges of the dough are starting to brown and the cheese is melted.
- Use a slotted spoon to remove spoonfuls of the tomato mixture (draining off most of the oil/juice mixture) and sprinkle evenly over the pizza.
- Sprinkle the remaining mozzarella cheese over the tomato mixture and return the pizza to the oven, baking just until the cheese melts.
- Remove from the oven, sprinkle the basil over the pizza, slice and serve.
Recipe by The Redhead Baker
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we're featuring Summer Bounty, hosted by Laura Kumin, who blogs at Mother Would Know. Our theme features fresh vegetables, herbs, and fruits associated with summer in a menu that we hope you'll enjoy!
Appetizers
- Dill Caprese Bruschetta from Jenni Field's Pastry Chef Online
- Mediterranean Salsa Brushetta from Foodhunter's Guide
- Middle Eastern Zucchini Tahini Eggplant Dip from Mother Would Know
Main Courses
- Bruschetta Pizza from The Redheaded Baker
- Zucchini, Summer Squash, and Tomato Tart from The Wimpy Vegetarian
Desserts
- Blueberry White Chocolate Tart from Stetted
- Mile High Strawberry Pie from That Skinny Chick Can Bake
- Pretty as a Peach Shortbread (gluten-free) from The Heritage Cook
Beverages
- Blueberry Lavender Shrub Syrup from All Roads Lead to the Kitchen
- Lavender Lemonade Martini from Creative Culinary
Liz says
Oh, my gosh, this is genius!!! What a fabulous summer pizza!!!
Jenni says
There really is nothing like a summer-fresh tomato, is there?! Love your pizza, and I bet this is a prime candidate for cooking on the grill too! Happy Summer Bounty!
Jane, The Heritage Cook says
Such a great idea for the perfect summer pizza! This is definitely going to happen in my kitchen SOON!! 🙂
[email protected] says
My husband makes fabulous pizza dough (used to be a pizza man on the boardwalk), so I know exactly how to get some delicious homemade dough to try out this fun recipe. A perfect way to use summer tomatoes and basil. Although it would be great for an appetizer, knowing me, I'd eat so much of this bruschetta pizza that I should admit before I start that it's a main dish.
The Food Hunter says
fresh tomatoes are best this time of year. great recipe.
Heather | All Roads Lead to the Kitchen says
I'm like you, I can never resist fresh tomatoes in the summertime - the flavor is just beyond compare. This is totally my kind of pizza, love the summer flavors!
Megan | Stetted says
Mmm, I love fresh tomatoes on pizza. I'm going to have to make one of these for our next pizza night!