Bruschetta Pizza
A warm, crisp pizza topped with fresh tomatoes, basil, and creamy mozzarella, this Bruschetta Pizza is a delightful blend of flavors that's quick to make and perfect for sharing.
Ingredients
Dough Ingredients
- 2 cups self-raising flour Forms the base of the dough
- 1 teaspoon fine kosher salt Enhances flavors
- 1 cup plain Greek yogurt Adds creaminess without heavy cream
Toppings
- 2 cloves garlic (pressed) Infuses the dish with aromatic flavor
- 2 tablespoons extra-virgin olive oil Provides richness
- 1 teaspoon Italian seasoning A mix of herbs to elevate flavors
- 1/2 teaspoon chili flakes Adds a hint of heat
- 1 cup cherry or grape tomatoes (quartered) Offers juicy, bright bursts of flavor
- 1 cup mozzarella pearls Melty goodness that holds everything together
- 1/4 cup fresh basil leaves Brightens the pizza with freshness
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a bowl, combine the self-raising flour and salt. Gradually add the yogurt and mix until a dough forms.
- Lightly flour a surface and knead the dough for about 2-3 minutes until it’s smooth.
- Using a rolling pin, roll the dough into your desired pizza shape, roughly ½ inch thick.
Cooking/Assembling
- Place the rolled-out dough on a baking sheet lined with parchment paper and brush lightly with olive oil.
- Sprinkle half of the pressed garlic over the dough.
- Scatter mozzarella pearls, followed by the tomatoes, the rest of the garlic, and sprinkle chili flakes and Italian seasoning.
- Bake for about 15-20 minutes or until crust is golden and cheese is bubbly.
Serving
- Once baked, remove from the oven and add fresh basil leaves on top.
- Let it cool slightly before slicing into wedges and serve warm.
Notes
To ensure the best results, use thick yogurt. You can store leftovers in an airtight container in the fridge for up to three days. This pizza also freezes well.