Chicken Bruschetta Recipe

Make a light tomato sauce

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 2 minced garlic cloves and cook, stirring, until fragrant and just golden, about 30 seconds to 1 minute—do not brown. Add 1 cup crushed tomatoes (or passata), 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon sugar (optional). Stir to combine, bring to a gentle simmer, then reduce heat to low and cook uncovered for 6–8 minutes to slightly concentrate and remove raw tomato flavor. Taste and adjust seasoning. Remove from heat and set aside to cool slightly; the sauce should be light and spreadable, not heavy.

Prepare the bruschetta topping

While the sauce simmers, combine 1 1/2 cups finely diced tomatoes, 1/4 cup very finely diced red onion, 1 minced garlic clove and 1/4 cup thinly sliced fresh basil in a medium bowl. Add 1 tablespoon extra-virgin olive oil, 1/2 teaspoon balsamic vinegar, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Toss gently to combine and let sit at room temperature for 10–15 minutes to meld flavors. Taste and adjust salt or balsamic if needed. Keep covered until assembly.

Preheat and prepare dough

Place a pizza stone or inverted baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes. If using a baking sheet, lightly oil it. On a lightly floured surface, stretch or roll the 12-inch pizza dough into a roughly 12-inch round, leaving a slightly thicker edge for a crust. Transfer dough to a pizza peel or an oiled baking sheet.

Assemble the pizza

Brush the dough edge with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon coarse salt if desired. Spread a thin, even layer (about 3/4 cup) of the prepared light tomato sauce over the dough, leaving the outer 1/2-inch border plain. Sprinkle 1 cup shredded mozzarella evenly over the sauced surface. Distribute 1 cup cooked shredded chicken evenly on top of the cheese so the chicken heats through and melts into the cheese during baking.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–12 minutes, rotating once halfway through, until the crust is golden and cheese is bubbly and lightly browned in spots. Oven times vary—watch for doneness.

Finish with bruschetta

Remove pizza from oven and let rest on a rack for 1–2 minutes. Spoon the fresh bruschetta mix across the center of the hot pizza in an even layer. The residual heat will warm the topping slightly without wilting the basil too much. Sprinkle 1/4 cup grated Parmesan over the pizza and, if desired, drizzle an additional 1 teaspoon olive oil over the bruschetta.

Slice and serve

Use a sharp pizza cutter to slice the pizza into 6–8 slices. Serve immediately so the contrast between the warm cheesy pizza and the fresh bruschetta topping is preserved.