Grilled Chicken and Tomato Basil Bruschetta Pizza

This Grilled Chicken Bruschetta Pizza is fresh, cheesy and delicious! Crispy ciabatta bread topped with sliced grilled chicken, a blend of melty Italian cheeses and a super simple yet extremely flavorful tomato basil bruschetta topping. Perfect for summer! Serves 4 to 8.

Course Appetizers & Snacks

Cuisine Italian

Keyword basil, bruschetta, chicken, garlic, pizza, Tomato

Prep Time 45

Cook Time 20

Additional Time 25

Total Time 1 30

Servings servings

Calories 259

Author Laurie McNamara

Ingredients

FOR THE CHICKEN:

2 tablespoons lemon juice or about 1/2 a lemon
1 teaspoon avocado oil or use extra light olive oil
1 tablespoon italian seasoning
3/4 teaspoon garlic powder
1 to 1¼ pounds thin-cut boneless skinless chicken breasts

FOR THE BRUSCHETTA TOPPING:

6 medium roma tomatoes seeded and diced
1/4 cup sliced fresh basil
1 tablespoon minced fresh parsley
2 cloves garlic minced
1 tablespoons olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon kosher salt or to taste
freshly ground black pepper or to taste

FOR THE PIZZA:

16 ounces ciabatta loaf cut in half horizontally
2 cups grated italian cheese blend
1/4 cup freshly grated parmesan
balsamic glaze for serving (optional)

US Customary - Metric

Instructions

MAKE THE CHICKEN:

In a large shallow bowl, measure and add the lemon juice, olive oil, italian seasoning and garlic powder. Stir well to combine.
Toss the thin-cut chicken breasts in the marinade until evenly coated. Let sit for 30 minutes.
After 15 minutes, preheat your grill to 500°.
Once preheated, grill the chicken for 3 to 4 minutes a side or until no longer pink and fully cooked. Transfer to a cutting board, cover with foil and let rest until ready to use.
When ready to use, thinly slice.

MAKE THE BRUSCHETTA:

In a medium bowl, combine the roma tomatoes, basil, parsley, garlic, olive oil, balsamic vinegar, salt and black pepper. Toss together and let sit until ready to use.

MAKE THE PIZZA:

Preheat your oven to 400°.
Place the two ciabatta halves on a parchment lined, rimmed baking sheet. Divide the sliced chicken over top and sprinkle with the italian cheese blend. Bake on the middle rack for 8 minutes or until the cheese has melted and is golden brown in spots, rotating the pan halfway through.
Remove and immediately top each pizza with 2 tablespoons freshly grated parmesan. Then add spoonfuls of the tomato basil bruschetta on top. Finish with a drizzle of balsamic glaze and extra small basil leaves (if desired).

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition