As summer (and strawberry season) draws to a close, you’re going to want at least one last hurrah. That’s where this Strawberry Pizza with Fontina and Arugula comes in.
Strawberry…pizza? That’s right. It’s not too sweet. It’s just sweet enough to give this pizza a surprising but tasty twist.
Is it for dinner? Sure! But it’s also fine for breakfast, lunch, or even dessert, depending on how savory you like your desserts. And best of all, it’s super-easy, with just five main ingredients. Just start with your favorite pizza dough, and then add olive oil, strawberries, and Fontina cheese (and garnish the finished product with arugula).
Strawberry Pizza with Fontina and Arugula
A tasty and not-too-sweet pizza featuring summer's best strawberries.
- flour for dusting
- Pizza dough for one 14-inch pizza
- 1 tbsp olive oil
- 6 large to medium strawberries, thinly sliced
- 6 oz Fontina cheese, grated
- arugula leaves for garnish
- balsamic vinegar for garnish (optional)
Lightly flour a pizza peel (large wooden "shovel" for sliding pizza into the oven). Stretch or toss the pizza dough until it reaches approximately 14 inches in diameter. Lightly brush the top of the crust with the olive oil. Arrange the thinly sliced strawberries around the pizza. Sprinkle the Fontina cheese on top. Bake at 475 degrees for 10 minutes, until golden brown and bubbly (turn the pizza with the peel if one side is getting cooked more than the other). Remove from oven; garnish with arugula leaves and top with additional olive oil or balsamic vinegar if desired. Serve immediately.
Serve it when it’s warm and crispy and the strawberries will practically melt in your mouth. (You know we love tomatoes, but you don’t always *need* tomatoes to make an amazing pizza.)
If you want to take it just one more notch up, you can drizzle it with a little bit of balsamic vinegar.
We also have some serving ideas for you: Cut it into squares – or very small triangles – to serve on an appetizer plate. Make it into a full-scale lunch by topping it with an entire arugula salad (instead of just the arugula garnish). Make it into a full-scale dinner by adding bacon. Or make it into a dessert by skipping the fontina and instead topping it with a dollop of sweet mascarpone once it is out of the oven. Even though summer isn’t endless, the possibilities for this pizza probably are. (See what we did there?)
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