Bruschetta Pizza
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Add it to your family's menu every week. And why not? Homemade, from-scratch pizza, delivers in flavor and nutrition, far exceeding anything you can buy in the frozen section of the grocery store or order from a restaurant. You'll save $$ too, when you make it right in your own kitchen.


Here's a super simple pizza that utilizes your garden-fresh tomatoes! Because it has only a few ingredients, you will have dinner on the table in no time. Pizza is a great meal to prep together with your children. They learn valuable kitchen skills, good nutrition, and have together-time as well! Make dinner prep a fun, family tradition that will be loved and remembered for years to come!

Bruschetta Pizza

Download pdf Recipe

When choosing your ingredients, use home-grown, grass-fed and organic ingredients whenever possible.


A delicious pizza with the key players being garden-fresh tomatoes, basil, garlic and olive oil.


​Yield:    Makes one - 14" Pizza

              Shown: Pampered Chef 15" White Large Round Stone

Dianna's Quick 'n Easy Crust:

2 1/2 cups (300 gm) all purpose flour or your favorite whole grain, such as einkorn or spelt

3/4 cup kefir or buttermilk (6 oz)

3 TBSP (42 gm) extra virgin olive oil

1 tsp baking powder (level, not heaped)

1 tsp pink Himalayan salt

Pizza Crust Directions:

Preheat the baking stone by placing in the oven on lowest rack (approximately 4" - 5" from the bottom of the oven) and setting oven to 425 degrees. Preheat the stone approximately 20 minutes. While the stone is preheating, mix up the pizza dough as follows:


Add all ingredients together in order listed to a 2-quart bowl and mix with a Danish Dough Hook or bamboo stirring spoon. If dough becomes too thick to stir, dump onto a clean counter and knead the remaining flour in. Knead dough for 1-2 minutes until smooth, then cover with a damp towel and allow to rest for 10 minutes. (Use this time to wash the veggies and prep for cutting.)

On a lightly floured clean counter or on the Pampered Chef Pastry Mat, roll out the dough to a full 14" diameter, using a rolling pin or the Baker's Roller, dusting lightly with flour to keep from sticking. Remove the hot baking stone from the oven and place on a trivet to protect surface, as it will be very hot. Sprinkle the stone lightly with coarsely ground old fashioned oats (I do this in the blender). This will keep your crust from sticking to the stone and also help in creating a crispy and delicious crust!


Fold the pizza dough in quarters and place on the hot baking stone, then unfold so that it is the full circle. Prick the dough generously with a fork or a meat tenderizer tool, which works perfectly and creates a beautiful pattern to your crust! These tiny holes allow steam to escape and keep your pizza crust from puffing up during the baking. It also tenderizes the dough and allows the garlic olive oil to penetrate into the crust.

Place the stone again on the lowest rack. Bake for 5-7 minutes. Ovens vary, so it is important to check and keep an eye on your crust. This is the prebake, so it is not necessary for the crust to completely bake.

While the crust is baking, prepare the toppings:

Bruschetta Pizza Topping

3 TBSP extra virgin olive oil

1 TBSP garlic, freshly pressed

6 TBSP fresh basil leaves, coarsely chopped

3 cups (1 1/2 pints) grape tomatoes, cut in half if small or sliced approximately 3/8" thick if larger

(or use Roma tomatoes, deseeded and sliced in 3/8" round slices)

1 tsp balsamic vinegar

1/4 tsp Himalayan pink salt

1/4 tsp freshly ground peppercorns

6 oz mozzarella cheese, coarsely grated and divided

2 oz Parmesan cheese, finely grated

Italian Seasoning, in desired amount

When you remove the prebaked pizza crust from the oven, immediately flip the crust over, then spread the hot crust with the olive oil and freshly pressed garlic clove mixture, all the way to the edges, using a pastry brush.

Now arrange the pizza toppings in this order:

  • 1/2 of the Mozzarella Cheese (3 oz)

  • Fresh Basil (I put the basil under the tomatoes to protect the leaves from over-browning)

  • Tomatoes, sprinkled with balsamic vinegar (drain tomatoes if overly juicy)

  • Salt & Pepper

  • 1/2 of the Mozzarella Cheese (3 oz cheddar) + 2 oz Parmesan

  • Sprinkle with Italian seasoning

Return the pizza to the lowest rack of the oven and bake at 425 degrees for 13 minutes, or until bubbly and just beginning to be golden. Don't overbake!

Allow the pizza to cool 5 minutes on a cooling rack while you wait for the family to come to the table. Serve with a green salad!

Serving Yield:

This pizza feeds 2-3 adults (with no added salad), or more, depending on the size of the appetites and if you add a salad or not.


Add 4 oz of crumbled feta cheese to make Feta Bruschetta Pizza!!

Treat your family to homemade pizza tonight!