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This easy bruschetta pizza brings all the fresh, bold flavors of classic bruschetta with ripe tomatoes, fresh garlic, and peppery basil on a soft, golden crust with melty mozzarella. It’s quick, satisfying, and works with any crust – even flatbread or whatever sliced loaf you’ve got handy.
This high protein bruschetta pizza is one of my favorite quick meals – fresh, flavorful, and no yeast needed. The crust comes together fast with just Greek yogurt and self-raising flour, and the garlic oil adds so much flavor. I started making it when I wanted bruschetta but needed something more filling, and now it’s a regular in our house. Finish it with fresh basil, and you’ve got a simple, crowd-pleasing pizza that feels a little fancy without the fuss.
If you’re into lighter takes on pizza that still bring all the flavor, try my Cottage Cheese Pizza Crust, cheesy Zucchini Pizza Boats, or this super-satisfying Low Carb Pizza.
Recipe Overview
Before You Get Started
A few helpful tips before you dive in:
- Go for firm, sweet cherry or grape tomatoes. Overripe ones can turn watery and mushy in the oven.
- Full-fat Greek yogurt gives the dough a richer flavor and softer texture, but low-fat works in a pinch too.
- Look for fresh mozzarella pearls packed in water for the best melt and stretch – skip the low-moisture block stuff here.
- If your dough feels dry or crumbly, mix in a spoonful of yogurt at a time until it comes together smoothly.
- No need to over-knead – just work the dough until it’s soft and mostly smooth.
- Use a slotted spoon or drain off extra tomato juice before topping the crust to help keep things crisp, not soggy.
Common Questions
You definitely can, but fresh cherry or grape tomatoes give you the best texture and flavor. Frozen or canned can be more watery, so you’ll want to drain them well and maybe add an extra sprinkle of seasoning.
Just add a little flour if it’s sticky, or a spoonful of yogurt if it feels dry. I always keep both on hand while I’m mixing – this dough is super forgiving.
Yes, and I actually do this all the time. You can mix it up a day ahead – just make sure to drain any extra liquid before adding it to the crust.
If you do not have self-rising flour, then use 1 cup of all-purpose flour with 1-1/2 teaspoons of baking powder with 1/4 teaspoon of salt.
Ingredients needed
Below is a list of ingredients I used to make this Bruschetta pizza. Full measurements are listed further down in the recipe card.
- Flour: I used self-raising flour, but all-purpose flour can be used as well. ** see notes
- Plain Greek yogurt: Do not use vanilla flavored, obviously. You can also use plain yogurt instead of Greek. I do like Greek because of its high protein content.
- Garlic cloves: Please use fresh garlic if you can.
- Extra-virgin olive oil or avocado oil
- Seasonings: Italian seasoning, Chili flakes, and Salt
- Cherry or grape tomatoes: Please use these instead of the larger tomatoes
- Mozzarella pearls: These melt well, but you can use other cheeses like shredded mozzarella
- Fresh basil leaves: add such a great taste
How to Make Bruschetta Pizza
Here’s how to get perfect results every time:
Preheat the oven to 425°F. Line a round pizza pan or a large baking sheet with
parchment paper and drizzle with a bit of oil.
1️⃣ Mix the Dough
In a large bowl, add the self-raising flour and salt. Spoon in the Greek yogurt and start mixing with a spatula until a crumbly dough forms. Use your hands to finish mixing the dough into a ball.
✏️ Tip: If the dough feels too dry, add a small spoonful of yogurt at a time until it holds together.
2️⃣ Knead until smooth
Turn the dough onto a floured surface and knead for about 2 minutes until it becomes smooth and elastic.
✏️ Tip: Don’t over-knead. Just enough to bring it together without making it tough.
3️⃣ Roll, brush with garlic oil, and bake
Use a rolling pin to spread the dough into a 12-14-inch circle. Transfer it to a parchment-lined baking sheet – you can still spread it with your fingers until the base is thick and round. Mix together olive oil, minced garlic, Italian seasoning, and chili flakes, then brush it all over the crust. Bake for 10-12 minutes.
4️⃣ Add the toppings
Meanwhile, in a medium bowl, add the remaining garlic oil and add the remaining 2 pressed garlic cloves; mix with the cherry tomatoes. Remove the base from the oven, and spread over the tomato bruschetta mixture. Top with the mozzarella pearls.
✏️ Tip: Drain off any excess tomato liquid before topping to avoid a soggy crust.
5️⃣ Bake until golden and melty
Bake in a preheated oven at 425°F for 15 minutes or until the mozzarella is melted and bubbly. Broil for 1-2 minutes to get those golden edges, then top with fresh basil before serving.
Variations & Tips
→ Add some protein with sliced prosciutto, cooked chicken, or even turkey bacon – just whatever you’ve got in the fridge!
→ Keep it vegetarian and toss in extras like mushrooms, zucchini, or baby spinach.
→ Change up the cheese! Burrata, shredded mozzarella, or crumbled feta all work great here.
→ Got picky eaters? Leave the tomato topping off a section and let them add what they want after baking.
Storage & Make-Ahead Tips
- Fridge: Store leftover bruschetta pizza in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze slices in a single layer, then transfer to a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge.
- Reheating: Reheat in the oven at 375°F until warmed through and the crust is crisp, or use the microwave for a quick option.
Bruschetta Pizza
Ingredients
For pizza base:
- 1 1/4 cup self-raising flour
- 3/4 teaspoon fine kosher salt
- 1 1/4 cup plain Greek yogurt
Toppings:
- 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, one packet
- Fresh basil leaves, to taste
Instructions
- Preheat the oven to 425°F. Line a round pizza pan or large baking sheet with parchment paper and drizzle with a bit of oil.
- In a large bowl, add the 1 1/4 cup self-raising flour and 3/4 teaspoon fine kosher salt. Spoon in the 1 1/4 cup plain Greek yogurt and start mixing with a spatula until a crumbly dough forms. Use your hands to finish mixing the dough into a ball.
- Turn the dough onto a floured surface and knead for about 2 minutes until it becomes smooth and elastic.
- Use a rolling pin to spread the dough into a 12-14-inch circle. Transfer it to a parchment-lined baking sheet – you can still spread it with your fingers until the base is thick and round. Mix together 3 tablespoons extra-virgin olive oil, 2 minced garlic cloves (from the 3-4 garlic cloves) , 1 teaspoon Italian seasoning, and 1 teaspoon chili flakes, then brush it all over the crust. Bake for 10-12 minutes.
- Meanwhile, in a medium bowl, add the remaining garlic oil and the remaining 2 pressed garlic cloves; mix with the 2 cups cherry or grape tomatoes. Remove the base from the oven, and spread over the tomato bruschetta mixture. Top with the 8 ounces mozzarella pearls.
- Bake in a preheated oven at 425°F for 15 minutes or until the mozzarella is melted and bubbly. Broil for 1-2 minutes to get those golden edges, then top with Fresh basil leaves before serving.
Notes
- Use the same amount of all-purpose flour 1-1/2 teaspoons of baking powder, and 1/4 teaspoon of salt if you do not have self-rising flour.
- Full-fat or low-fat Greek yogurt both work well
- Fresh mozzarella pearls can be swapped for torn fresh mozzarella
- Cherry or grape tomatoes can be replaced with seeded Roma tomatoes
- If the dough feels too dry, add yogurt a spoonful at a time until it comes together
- Don’t over-knead. Just until smooth, or the crust can turn tough
- Drain excess liquid from the tomato mixture to keep the crust from going soggy
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave. You can freeze slices for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with bruschetta pizza
Bruschetta pizza is perfect on its own for a light lunch or snack, but if you’re turning it into a full meal, it pairs well with fresh, easy, and healthy salads and easy sides. And if you’re serving it as part of a party table or game-day spread, it fits right in with some of my go-to easy appetizers that everyone always grabs first.
- Baked Potato Wedges
- Tomato Mozzarella Salad
- Cucumber Tomato Feta Salad
- Cheesy Garlic Bread
- Avocado Tomato Salad
- Oven Baked Chicken Wings
- Italian Focaccia Recipe
- Oven Fried Chicken Tenders
- Air Fryer Meatballs
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