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Overhead shot of the full bruschetta pizza with visible seasoning and basil scattered across the top.
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Bruschetta Pizza

Fresh, bruschetta pizza made with a simple yogurt dough crust, juicy tomatoes, garlic, and basil, and so easy to make!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Italian
Diet: Halal
Skill Level: Beginner
Servings: 6 slices
Author: Rena

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.
    Mixing bowl filled with flour and yogurt being stirred with a spatula on a gray surface.
  • Turn the dough onto a floured surface and knead for about 2 minutes until it becomes smooth and elastic.
    Hand kneading pizza dough on a lightly floured surface.
  • 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.
    Raw pizza dough spread out on parchment paper with garlic oil being brushed over the top.
  • 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.
    Pizza crust topped with mozzarella pearls and diced tomatoes, ready to bake.
  • 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.
    Whole baked bruschetta pizza topped with melted mozzarella, tomatoes, and fresh basil, centered in frame.

Notes

Substitutes & Tips:
  • 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
Storage:
  • 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

Calories: 289kcal | Carbohydrates: 23g | Protein: 15g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 344mg | Potassium: 210mg | Fiber: 1g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 12mg | Calcium: 200mg | Iron: 1mg