Amp up your Friday night pizza delivery with this Easy Bruschetta Chicken Pizza! A garlic and olive based sauce is slathered over the crust, topped with gooey mozzarella cheese and then topped off with a fresh bruschetta topping. Simple and delicious!
Easy Bruschetta Chicken Pizza
I started to write this post a few minutes ago, and immediately delved into a bout of complaining on how rough this week was, but as I typed it out, I realized I shouldn’t focus on what was difficult, because as long as my family is happy and healthy, that’s all I could really ask for.
Plus, I’m guessing you guys didn’t come here to listen to me complain, you came here for the food, so food is what I shall give you – and today, I’m giving you this Bruschetta Chicken Pizza.
Because Fridays = pizza.
Here’s what’s happening:
- the most perfectly cooked, chewy pizza crust.
- a garlicky, olive oil sauce.
- tender cooked chicken
- the most delicious, simple bruschetta topping
- the perfect juxtaposition of a hot pizza and a cold topping
- salty, sweet, savory — ALL of the good things.
Ingredients in Easy Bruschetta Chicken Pizza
Store-bought pizza dough. If you want to make your own, go for it! Otherwise, I like to go to my local Neapolitan pizza joint and buy a ball of dough to bring home. I prefer the chewy crust of a Neapolitan pizza opposed to a more bread-like texture in some other thicker pizza crusts. I have some tips and tricks to create restaurant-quality pizzas at home every time.
Olive oil. This is the “sauce” of the pizza. I wanted to keep things super simple, instead of using a traditional sauce, I went with something that will add flavor and moisture to the dough without overpowering the rest of the ingredients.
Salt, pepper, and garlic powder. This are the seasoning for the sauce. The garlic powder gives the base of the pizza a subtle garlic taste that pairs perfectly with the cheese and olive oil.
Shredded mozzarella cheese. Don’t buy the pre-shredded stuff! Buy bulk mozzarella and shred it yourself.
Grated or shredded parmesan cheese. Parmesan has a lot more flavor than mozzarella, so I like to use it in addition to the mozzarella. I love the combination of the two here.
Chicken. One medium size chicken breast will do!
Ingredients in the bruschetta topping
- Tomatoes. Fresh if you’ve got them! If you’re really craving this pizza and tomatoes aren’t in season, you can also use canned chopped tomatoes, drained of all excess liquid.
- Olive oil
- Salt and pepper
Make the bruschetta topping.
You want to do this first.
I know tomatoes aren’t typically in season yet, but if you’re making your own dough, while it rests, throw the tomato mixture together and let it sit while the dough rises, and again while the pizza cooks. This allows the tomatoes enough time to release some of their juices and soften up a bit. It’s a little trick I use when tomatoes aren’t at their best yet, and it works every single time. Thank me later.
I like to toss the chopped tomatoes simply with olive oil, garlic, salt and pepper. Let it sit while you make and cook the pizza.
Cook the chicken.
Cut the chicken breast into bite-sized cubes. Sprinkle with salt, pepper, and garlic powder. Heat a large non-stick skillet to a medium heat. Sear chicken on all sides until it’s cooked through.
Make the pizza.
Preheat the oven to the highest temperature your oven will go. Put a pizza stone in the oven while it preheats.
Cover a pizza peel with flour. Roll out your pizza dough on the pizza peel to whatever shape you want. It’s ok if it looks terrible, it will taste good! Once you roll out your pizza dough, drizzle with plenty of olive oil. Sprinkle with salt and pepper.
Cover in shredded mozzarella cheese, sprinkle with cooked chicken and slid on to the screaming hot pizza stone. Bake until the cheese is bubbly and the edges are crispy and golden brown. If you want a step-by-step guide on how to make the pizza every time, check out this post from a few weeks ago where I talked in detail about how to make restaurant-quality pizza EVERY SINGLE TIME. Promise.
Once the pizza comes out of the oven, cover in bruschetta topping, sprinkle with shredded parmesan cheese and then drizzled with a little bit of balsamic glaze.
Cut into pieces (I like squares for this type of pizza), pour a glass of vino and enjoy your Friday night.
Substitutions and Tips and Tricks for Recipe Success
- Make sure your oven is at the hottest temperature it goes. The key to a good pizza crust is a hot over and a hot pizza stone.
- If you want to make this a vegetarian pizza, feel free to skip the chicken.
- Fontina cheese would also be delicious!
What to serve with Easy Bruschetta Chicken Pizza
- 2 cups chopped roma tomatoes
- 3/4 tsp kosher salt, divided
- 2 tbsp olive oil, divided
- 1 medium garlic clove, minced
- 2 tbsp chopped parsley, plus more for garnish
- 1 small chicken breast, cut in half lengthwise (You want the chicken to be thin)
- 1 tsp paprika
- 1 tsp garlic powder, divided
- 1/2 tsp onion powder
- 1 ball pizza dough (enough for 1 12-inch pizza)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated or shredded parmesan cheese, divided
- 2 tbsp balsamic glaze
- pizza stone
- saute pan
- pizza peel
- Preheat your oven to as hot as it will go or 500 degrees. Place a pizza stone in the oven.
- Add tomatoes, 2 teaspoons olive oil, 1/2 teaspoon salt, 1/2 of the garlic, and parsley to a small bowl. Toss to combine. Let the mixture sit at room temperature while you make the pizza and cook the chicken.
- Sprinkle chicken evenly with paprika, garlic powder, onion powder, and 1/4 teaspoon salt. Heat a medium or large non-stick skillet to a medium-high heat. Add 2 teaspoons of olive oil. Cook chicken until golden brown on both sides and cooked through, about 3-4 minutes per side. Cool slightly, and cut into bite-sized pieces.
- Cover a pizza peel generously with flour. Use hands to stretch the dough or roll with a rolling pin into a 12-inch circle. Place on the pizza peel and make sure it can slide around. Brush with remaining tablespoon of olive oil and 1/4 tsp salt. Sprinkle with pepper.
- Cover with mozzarella and 1/2 of parmesan cheese. Sprinkle evenly with chicken. Slide the pizza on to the pizza stone and cook until golden brown and bubbly, about 8-10 minutes. (Be sure to watch it, they cook FAST in an oven this hot.)
- Once the pizza comes out, cover in tomatoes, sprinkle with remaining parmesan, and drizzle with balsamic glaze.