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Bruschetta Pizza

Author: Jennifer Locklin


  • ½ cup sundried tomatoes packed in oil drained
  • ½ red onion finely chopped
  • 2 tablespoons capers
  • 20 fresh basil leaves chiffonade
  • ½ pound mozzarella grated
  • 2 tablespoons balsamic
  • ¼ cup extra virgin olive oil
  • ½ teaspoon salt to taste
  • ½ teaspoon fresh cracked pepper to taste
  • 1 clove garlic minced & mashed
  • 8 ounces fresh mozzarella sliced
  • 1 can Pillsbury Pizza dough
  • Preheat oven to package directions on dough.


  • Chop sundried tomatoes and place in a small bowl. Add the onion, garlic, and capers. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomato mixture. Add oil and balsamic vinegar and a salt and cracked black pepper to the bowl and gently toss to coat. Cover and refrigerate until ready to use.
  • Roll out pizza dough onto a rectangular jelly roll pan or pizza pan, pressing to form to the pan.
  • Sprinkle dough with ½ of the grated cheese, then scatter all of the tomato mixture over the cheese. Top with remaining grated cheese and fresh mozzarella slices.
  • Bake until crust is golden brown and cheese is fully melted.