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Strawberry Pizza with Fontina and Arugula

A tasty and not-too-sweet pizza featuring summer's best strawberries.

Course Appetizer/Main Course, Breakfast, Dessert, Dinner, Main Course
Cuisine American
Keyword fontina, pizza, strawberry
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6


  • 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)


  1. 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.