What better way to celebrate tomato season than with classic bruschetta—in pizza form? Grab some ripe Romas, basil, garlic, mozzarella, parm, and balsamic and get ready for the juiciest, most summery pizza you've ever imagined.
Just like the Italian crostini, this recipe is only as good as its ingredients. If you can't find Romas, use any other ripe tomato, preferably from a farmers' market, specialty store, roadside stall, or backyard garden. Similarly, resist the urge to use jarred minced garlic or dried basil instead of fresh, and rummage through the pantry for that bottle of aged balsamic you hid for special occasions. THIS is the occasion you've been waiting for, to sink your teeth into a perfect summer bite.
Commercial-Grade vs. Aged Balsamic Vinegar
Yes, you really do need two different types of balsamic: the thin kind (commercial-grade/balsamic vinegar of Modena) for the tomato mixture, and the thick, syrupy kind (traditional/aged balsamic) for drizzling. Here's a quick breakdown of balsamic varieties (learn more here):
Commercial-Grade Balsamic is the easiest to find in grocery stores. It's thin and liquidy with acidic flavor and is best for marinades, vinaigrettes, sauces, and cooking. The highest-quality version of this type is balsamic vinegar of Modena (IGP), which contains only wine vinegar and grape must.
Traditional (a.k.a. Aged) Balsamic (aceto balsamico tradizionale) can be found in specialty stores and online. It's thick and syrupy, thanks to at least 12 years of aging, and it contains only grape must. To get the highest quality, look for a bottle with DOP on the label.
Balsamic Glaze is commercial-grade balsamic vinegar that has been cooked down to a syrupy consistency. Buy it at your local grocery store or specialty store, or make your own.
Recipe Notes for Tomato Bruschetta Pizza
- Larger tomatoes tend to contain more liquid than smaller ones. If you're using Beefsteaks or another large variety, shake off excess juice after dicing and make sure you get 2 cups of diced tomato.
- Can't find good-quality aged balsamic for drizzling? Store-bought or homemade balsamic glaze works great, too. Just choose (or make) one without added sugar.
- Don't be shy about heat. Follow the instructions below and bake the pizza until the bottom is evenly browned all the way across and the cheese has browned in spots. If you take it out of the oven too early, the liquid from the tomatoes won't cook off and you'll get soggy slices.
Tomato Bruschetta Pizza
Equipment
- Cutting board and knife
- Fine mesh sieve
- Large rimmed baking sheet or baking stone/steel
- Pizza peel (optional)
- Rolling pin (optional)
Ingredients
For the pizza
- 6 medium Roma tomatoes (¾ pound)
- 3 medium garlic cloves, divided
- 4 tablespoons extra-virgin olive oil, divided
- 1 tablespoon balsamic vinegar of Modena (or other thinner, commercial-grade balsamic)
- 1 tablespoon finely chopped fresh basil
- ¾ teaspoon kosher salt, plus more as needed
- ½ teaspoon freshly ground black pepper, plus more as needed
- 1 (14- to 16-ounce) ball pizza dough
- 4 ounces fresh mozzarella, cut into ½-inch dice
- 2 to 3 tablespoons finely shredded Parmigiano-Reggiano cheese
For garnish
- 4 to 6 leaves fresh basil
- Aged (a.k.a. traditional) balsamic vinegar (or balsamic glaze)
Instructions
- Cut the tomatoes into ½-inch dice (you should have 2 cups). Put them in a fine-mesh sieve, shake it over the sink to get rid of excess juice, then dump the tomatoes into a medium bowl.
- Mince, press, or finely grate two of the garlic cloves and add them to the tomatoes. Add 2 tablespoons of olive oil, the balsamic vinegar of Modena (a.k.a. thinner balsamic), chopped basil, salt, and pepper. Mix with a fork and let marinate at room temperature for about 30 minutes.
- Mince, press, or finely grate the remaining garlic clove and put it in a ramekin or small bowl. Add the remaining 2 tablespoons of oil, mix with a fork, and let the oil infuse at room temperature for about 30 minutes.
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone in the middle or place the steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
- Brush the dough with the garlic oil (you won't need it all; just make sure you cover the whole surface, all the way to the edges). Use a slotted spoon or your hands to add the tomato mixture, leaving the accumulated liquid in the bowl. Spread the tomatoes evenly, then top with the diced fresh mozzarella and finely shredded parm. Season with a pinch or two of salt and a few grinds of black pepper.
- Transfer the pizza to the oven and bake until the crust is evenly browned on the bottom and the cheese has browned in spots—8 or 9 minutes on the baking sheet, 5 to 8 minutes on the baking stone/steel.
- Take the pizza out of the oven. Drizzle it with the thicker aged balsamic vinegar (or balsamic glaze), then tear the fresh basil leaves and scatter them on top. Slice and serve.
allHungry says
This Tomato Bruschetta Pizza looks absolutely delicious!