Garden fresh tomatoes, basil and garlic add loads of flavor to this deliciously easy Chicken Bruschetta Pizza.
How are everyone’s gardens doing this year? I had a great early harvest of strawberries. My herbs are doing beautiful. But my cucumbers died. My peppers (tons of varieties) and my tomatoes are all looking pretty pathetic.
I think here in Ohio we had a little too much rain. But, I’ve been able to salvage a few veggies here and there, and when I do I want to really enjoy their flavor!
Bruschetta is one of our favorite flavor profiles. I love the fresh tomatoes paired with the garlic and basil. To make this a complete meal, we added some cooked, diced chicken.
Of course I used Pillsbury Pie crust for this pizza. I guess it’s more like a galette than a pizza! I wanted a crispy bottom vs a chewy pizza crust. We like our bruschetta on crispy bagel bites or french bread. So by using pie crust we kept some of that crunch, while pretending to eat a pizza.
Plus, the rustic edges of this pie crust make it an easy, impressive looking dinner!
Feel free to make the Bruschetta topping and put it on a pizza crust though. Add some extra mozzarella cheese and you got yourself one heck of a pizza!
This recipe makes TWO delicious pizzas, enough for about 4-6 people! ENJOY!
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