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Bruschetta Pizza with Balsamic Syrup

Two Italian favorites join forces for quick and easy Bruschetta Pizza with Balsamic Syrup!
5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 8 servings


  • 1 pound store-bought or homemade pizza dough
  • Cornmeal
  • 2 large garlic cloves
  • 1 1/2 Tablespoons olive oil, divided
  • 2 1/2 cups diced tomatoes
  • 1 1/2 Tablespoons chopped fresh basil
  • 1/2 cup balsamic vinegar
  • 2 teaspoons sugar
  • 1/4 cup shredded Parmesan cheese


  • Preheat the oven to 500ºF.
  • Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick. Invert a baking sheet and sprinkle it liberally with cornmeal. Transfer the dough to the baking sheet.
  • Brush the pizza dough all over with a 1/2 tablespoon olive oil then bake it until it's golden brown and the crust is crisp around the edges, 10 to 12 minutes.
  • While the dough is baking, mince 1 clove of garlic and add it to a medium bowl along with the diced tomatoes, chopped basil, 1 tablespoon olive oil, and salt and pepper, to taste. Set the mixture aside.
  • Boil the balsamic vinegar and sugar in small saucepan until it has reduced to 1/4 cup, about 5 minutes. Set the syrup aside to cool. (See Kelly's Notes.)
  • Remove the pizza dough from the oven. Slice the tip off of the remaining garlic clove and immediately rub the cutoff end all over the hot pizza dough.
  • Slice the pizza into 6 to 8 slices then spoon the tomato mixture on top. Drizzle the tomato mixture with balsamic syrup, garnish with Parmesan cheese and serve immediately.

Kelly's Notes:

  • The balsamic syrup will thicken as it cools. Once it has cooled completely, it can be poured into a bottle and kept in the fridge for up to 2 weeks.
  • If you cook the balsamic vinegar too long, it'll turn into caramel and then eventually taffy. So when in doubt, undercook it, as it'll thicken significantly as it cools.
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