The BEST Strawberry Pizza

5 from 2 votes

This strawberry pizza is fresh and light with a wonderful sweet, salty, and savory thing going on all at once! This pizza with strawberries is an easy appetizer that will totally impress anyone you make it for.

Course Appetizer

Cuisine Canadian

Keyword homemade pizza, strawberry flatbread, strawberry pizza

Prep Time 30

Cook Time 10

rising time 25

Total Time 1 5

Servings pizza

Calories 1076kcal

Author Julie & Debbie

Ingredients

TO MAKE THE PIZZA DOUGH

5 cups flour
2 cups lukewarm water
2 1/4 tsp active dry yeast or 1 pkg
1/4 cup olive oil plus more for when the dough is rising
1/4 tsp salt
1/4 cup cornmeal

FOR THE STRAWBERRY SAUCE

2 cups strawberries chopped
1/4 cup sugar
2 tbsp lemon juice
1 tsp vanilla

FOR EACH PIZZA

1 10" pizza crust
1/4 cup strawberry sauce
1/4 cup ricotta cheese
1/3 cup caramelized onions about one onion
6 strawberries sliced
1 ball fresh mozzarella
4 pieces prosciutto
1/4 cup basil thinly sliced
sprinkle maldon salt or other finishing salt
drizzle balsamic reduction

Instructions

TO MAKE THE PIZZA DOUGH

In a measuring cup, add the warm water and yeast. Set aside for 5 mins.
In the mixing bowl of your food processor add the flour and salt and then stir. When the yeast mixture is bubbling, add the yeast mixture and 1/4 cup olive oil to the flour mixture. Mix on medium for 5 - 8 mins until its well combined and the dough looks nice and silky smooth. If its to sticky add 1 tbsp at a time of flour or if its too stiff add 1 tbsp water at a time till soft and smooth.
Dump the dough out onto a floured surface and shape into a round disc. Cut the dough into 5 or 6 pieces and shape each into a ball. Place the dough you will use right away on an oiled baking tray or in separate small bowls that have been oiled. Drizzle some oil on top of each ball. You can freeze the rest. (see note below).
Cover the dough you want to rise with a tea towel and allow it to rise for 25 mins or so until it doubles in size.

FOR THE STRAWBERRY SAUCE

Place all ingredients into a saucepan and bring to boil. Turn to low heat and simmer till it thickens. This will take about 15 mins. Set aside to cool.
Mix the 1/4 cup strawberry sauce with 1/4 cup of ricotta for each pizza.

MAKE THE CARAMELIZED ONIONS

Slice the onion into thin slices. Heat a frying pan over med-low heat. Add about a tbsp of butter and then add the onions. Sprinkle with a little salt. Cook until the onions get nice and browned and caramelized stirring every couple of mins. This will take about 10 - 15 mins. They don't need to be super browned, just slightly.

TO ASSEMBLE THE PIZZA

Heat oven to 500 degrees if you have a pizza stone or 425 degrees if you are using a baking tray or something else to cook your pizza. If you have a pizza stone, put it in the oven now to heat with the oven.
For each pizza, take one of the pizza dough balls and place it on a floured surface. Use your fingers and knuckles working from the inside out to shape the dough into your desired shape. If you have a pizza peel, flour it well and add a little cornmeal so the pizza slides off it easy. If you don't have a pizza peel, place your pizza dough on parchment paper.
First spread a thin layer of the strawberry sauce and ricotta over the pizza crust. Add the fresh strawberries and fresh mozzarella. Add torn pieces of prosciutto. Place in the oven on the pizza stone and bake until the mozzarella is melted. About 8 mins at 500 degrees and 12 at 425 degrees.
Remove from the oven and top with a sprinkle of chopped basil, salt, and drizzle balsamic reduction over the pizza. Cut into slices and serve!

Notes

If you don't have a stand mixer to make the dough, just put all the ingredients in a large bowl and mix them together by hand. Then you will need to kneed the dough for about 10 mins or so to make it smooth. You may need to add a little more flour as you go if the dough is very sticky.

To freeze the pizza dough, freeze them in pizza size balls so that you can just grab however many you need easily. I like to freeze them on a baking tray so that they aren't touching when they freeze. Then when they are frozen store them in an airtight container. I like to use my silicone ziplock bags.

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