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Bruschetta Pesto Pizza with Balsamic Chicken Recipe


It's National Pizza Month and we're kicking it off in the BambiniWare kitchen with this yummy creation inspired by toddler boss's love of anything that involves tomatoes. And despite my love for all things "toddler boss," I'm actually naming it the "Deb," after my mom, who hates tomatoes, but LOVES this pizza.  Thanks again for giving it a try, mom:-)

The first time I made it, I used store-bought pesto, but since toddler boss and I started growing basil in the bambini garden, I decided to make it from scratch this time.  As you'll see, I kept both the pesto and bruschetta recipes pretty simple, much simpler than what I'd do if I wasn't putting it all together to make a pizza.

It tastes great with the balsamic chicken (really great!), but if you're short on time or don't eat meat, you can skip it and still have a pretty awesome pizza. Definitely don't skip the balsamic glaze though; it gives a sweet and tangy finish that your taste buds will thank us both for:-)

RECOMMENDED AGES: 12+ months.  Click here to download our easy  baby food reference chart to keep track of what foods you can introduce to your baby and when.

SUGGESTED PAIRING: Try it while you're wearing the Apronini in Margot and it'll taste even better. I know, hard to believe, but trust me on this one.

PREP TIME: 20 minutes

15 minutes

SERVINGS:  I usually don’t make more than one pizza of the same kind at a time, so the measurements below are just for individual pizzas, with the exception of the pesto. You can leave the pesto in the refrigerator if you think you'll use it again in 2-3 days or store it in the freezer for later.

One pizza generally feeds toddler boss 2-3 meals because I cut it into small, toddler-friendly pieces.  If you're making this for adults, plan on one pizza per person.


Pesto  (about 3/4 cup; makes 3-4 pizzas)

1 cup fresh de-stemmed basil leaves packed tightly in your measuring cup

1 garlic clove

¼  teaspoon Kosher salt

¼  teaspoon freshly ground pepper

¼  cup grated Parmesan cheese

½  cup olive oil


 cup canned fire-roasted diced tomatoes with garlic

1 teaspoon balsamic vinegar

1 teaspoon olive oil

¼ teaspoon Kosher salt

¼  teaspoon freshly ground pepper

3 small basil leaves cut into small strips or chopped

Chicken (optional)

3 ½  ounces boneless chicken breast (about ⅔ of a small breast or 1½ tenderloins) 

1 teaspoon balsamic vinegar

1 teaspoon olive oil for marinade + 1 teaspoon to cook with

¼ teaspoon garlic salt

½  teaspoon dried basil 


1 naan flatbread

 cup shredded Italian cheese blend (Mozzarella, Provolone, Asiago & Parmesan)

1 teaspoon (approximately) balsamic glaze (you'll be drizzling from a squeeze bottle, so this doesn't have to be exact)


Pre-heat oven to 450 if using a pizza stone (my preference).  If you're not using a pizza stone, preheat to 400 and line a baking sheet with aluminum foil.

To make the pesto:

1. Combine basil leaves, garlic, salt and pepper in a food processor and pulse until coarsely chopped.
2. Add the cheese and pulse until well mixed.
3. Slowly add in the olive oil and pulse until the mixture is smooth.
4. Pour the mixture into a small bowl and set aside.

To make the bruschetta:

1. Drain tomatoes, if needed.
2. Combine tomatoes, balsamic vinegar and olive oil in small bowl.
3. Add salt, pepper and basil and mix gently.
4. Set the mixture aside.

To make the chicken (optional):

1. Use meat shears to cut the chicken into small pieces.
2. Combine the chicken, balsamic vinegar and oil in a small bowl.
3. Add garlic salt and dried basil. Mix thoroughly.
4. Set the mixture aside and let marinate for 5-10 minutes.
5. Add olive oil and chicken to a small saute pan and cook on medium-high heat for 5-7 minutes, stirring often. 

To assemble the pizza:

1. Lay the naan on the pizza stone or baking sheet with the flat side down.
2. Spoon 1 ¼ teaspoons of pesto on top of the naan, starting about ½ inch from the edges and spread around.

3. Spread the cheese over the pesto, starting with the outer edges and working your way inward.

4. Spoon the bruschetta on top of the cheese, starting about 1/2 inch from the perimeter.

5. Spoon the chicken on top of the bruschetta.

6. Bake at 450 for 10 minutes on the stone or 12-15 minutes on the baking sheet until the cheese around the edges is a nice golden brown.

7. Let cool for about 10 minutes, then drizzle with balsamic glaze in a zig zag motion.

8. Use a pizza cutter to cut the pieces in whatever sizes work for you & your crew.

Copyright 2014, Chow Baby! a delicious division of BambiniWare, LLC. All Rights Reserved.



Riche Holmes GrantHey Haute Mamas! I'm Riche Holmes Grant, a modern mom + mompreneur who designs smart + stylish products that make your mommy gig easier. 

When I'm not busy taking orders from my #miniboss, I'm contributing to or in the kitchen whipping up delicious family-friendly creations in my BambiniWare Apronini.

Get my FREE book on How to Make the Best Food for Your Baby here!

I live in the Washington, DC area with my husband and daughter. Follow our adventures on Instagram via @BambiniWareLife!



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