Skip to Content

Bruschetta Pizza

Sharing is caring!

Advertisement Feature Bruschetta Pizza Recipe with Crespo

Throw together a delicious bruschetta pizza with just a handful of ingredients. Is there a better Italian snack?! We don’t think so!

Simple Bruschetta Recipe

There’s nothing easier to make than bruschetta, they’re quick and easy to cook, you can top them with literally anything you fancy – savoury or sweet and they just taste oh so good!

Our Pizza Bruschetta is completely delicious – like pizza, just quicker, fresher and a whole lot less work.

simple bruschetta pizza topped with roast tomatoes, mozzarella and Crespo green olives

How to make Bruschetta

Grab yourself a great loaf of bread – I prefer to use sourdough, it toasts better and is more robust at holding the toppings. Slice it generously but not too thick.

Then simply toast – you can do this under the grill, in the toaster or in a hot griddle pan.

Once both sides are toasted rub the surface with a peeled clove of garlic, this just gives the bruschetta a lovely garlicky kick. Then add a little drizzle of olive oil.

That’s all there is to basic bruschetta – you can eat basic bruschetta dipped into lovely autumnal soups.

Bruschetta Pizza Topping

roasted baby vine tomatoes with fresh oregano in enamel pan

To create a bruschetta pizza we top the basic bruschetta with roast baby vine tomatoes, mozzarella, delicious Crespo green olives and torn basil – simply seasoned with sea salt and cracked black pepper.

Simple and delicious.

Love to eat Italian food? Try out more of our easy Italian recipes here

Bruschetta pizza ingredients

  • 450g Baby vine tomatoes
  • 1 sprig fresh oregano
  • 2 tbs olive oil
  • 4 slices sourdough bread
  • 1 clove garlic peeled
  • 125g mozzarella torn into strips
  • 100g Crespo Pitted Green Olives
  • 1 handful Fresh Basil

How to make bruschetta pizza

  • Heat oven to 200C / 400F / Gas Mark 6 – place the vine tomatoes into roasting tray, add the oregano, drizzle over the olive oil and season with a little salt and pepper if you like. Roast in the oven for around 25 minutes or until squishy and just colouring.
  • Remove the tomatoes from the oven – and leave to cool a little before removing the vines and roughly chopping the tomatoes. 
  • Toast the sourdough bread – rub the surface lightly with a peeled clove of garlic and drizzle with just a little olive oil.
  • Top the bruschetta – with the chopped tomatoes, mozzarella, Crespo pitted green olives and torn basil. You can drizzle over more olive oil to if you like. 
  • Serve – slide the brushetta pizza onto a serving plate and eat immediately.

More Bruschetta Pizza Topping Ideas

simple bruschetta pizza topped with roast tomatoes, mozzarella and Crespo green olives

Get loads of lunch recipes and ideas here

You can serve bruschetta pizza warm or cold and play around with different toppings to suit your own tastes – there’s no rules, just eat what tastes good to you! Some bruschetta topping ideas to try…

  • Borlotti beans, Crespo pitted green olives, chopped rosemary and lemon zest.
  • Salami, Crespo pitted black olives, chopped flat leaf parsley and fresh chopped tomatoes.
  • Chargrilled peppers, Crespo pitted green olives, crumbled feta cheese and torn basil
  • Ricotta cheese, fresh sliced figs, drizzle of honey.

Love sandwiches – get lots more sandwich recipes and ideas here

How to serve bruschetta Pizza

Our little sourdough bruschetta pizza are delicious served as an Italian appetiser with drinks – or as an easy laid back lunch.

More Mediterranean recipes with olives to try

  • Greek Potato Salad – a delicious, fresh and tasty potato salad recipe, loaded with Greek flavours. This is great alongside grilled chicken or fish.

Get loads more easy dinner recipes here

Yield: Makes 4

Bruschetta Pizza

Mmmm a delicious bruschetta pizza topped with tasty Italian ingredients

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 450g baby vine tomatoes 
  • 1 sprig fresh oregano 
  • 2 tbs olive oil 
  • 4 slices sourdough bread
  • 1 clove garlic - peeled 
  • 125g mozzarella - torn into pieces 
  • 100g Crespo pitted green olives 
  • handful of fresh basil 

Instructions

  1. Heat oven to 200C – place the vine tomatoes into roasting tray, add the oregano, drizzle over the olive oil and season with a little salt and pepper if you like. Roast in the oven for around 25 minutes or until squishy and just colouring.
  2. Remove the tomatoes from the oven and leave to cool a little before removing the vines and roughly chopping the tomatoes.
  3. Toast the sourdough bread, rub the surface lightly with a peeled clove of garlic and drizzle with just a little olive oil. 

  4. Top the bruschetta with the chopped tomatoes, mozzarella, Crespo pitted green olives and torn basil. You can drizzle over more olive oil to if you like.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 389Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 25mgSodium: 977mgCarbohydrates: 40gFiber: 4gSugar: 6gProtein: 16g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

Love to Instagram your food?

Follow me on Instagram for more delicious recipe inspiration daily!

Save our delicious bruschetta pizza to Pinterest for later!

bruschetta pizza topped with tomatoes, mozzarella and basil. Text overlay reads "super tasty bruschetta pizza recipe"

Get more delicious meal ideas and easy recipes here

Disclosure – advertisement feature recipe for Crespo olivesFor full details of my disclosure policy please read here.

Greek salad with chicken - big platter of greek salad with seasoned chicken breasts, tzatziki dip, feta cheese and olives.
Previous
Greek Salad with Chicken
slow cooker lamb stew served in an oven bake potato
Next
Pendle Witch Stew
Comments are closed.
Skip to Recipe