Grilled Flatbread Pizza with Berries and Fontina
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5.0
48 reviews
Excellent
Grilled Flatbread Pizza with Berries and Fontina
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This sweet-savory flatbread, with juicy strawberries, blackberries, and melted fontina is the perfect nosh to serve al fresco this summer with a cold drink. This recipe makes two flatbreads, but if you're serving a smaller party, is easily halved.
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Ingredients
Flatbreads
- 1 pound ball pizza dough , room temperature
- vegetable oil , for oiling grill grates
- 1-1/2 cups shredded fontina , divided
- 1/4 cup grated parmigiano reggiano , divided
- 1 cup California Giant Berry Farms blackberries , divided
- 2 cups California Giant Berry Farms strawberries , sliced and divided
- 1/2 cup baby arugula , roughly chopped and divided
- 1/4 cup fresh basil leaves , roughly torn and divided
- 2 teaspoons extra virgin olive oil , divided
- Kosher salt and freshly-ground black pepper
Balsamic Reduction
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
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Instructions
Make the Flatbreads
- Cut the ball of pizza dough in half. Roll each half into a rectangle about 1/8-to 1/4-inch thick. “Dock” the crusts all over with a fork. Transfer to a rimless cookie sheet or metal pizza paddle generously dusted with flour.
- Heat grill to 500 degrees F over medium-high flame and oil the grates.
- Slide the flatbreads onto the oiled grates. Close the lid on the grill and cook over direct heat for about 3 minutes, until grill marks appear. Use tongs to flip the dough and grill for 2-3 minutes on the second side.
- Remove flatbreads from grill and brush the tops with olive oil. Top each with half of the shredded fontina, Parmigiano Reggiano, strawberries, blackberries, a pinch of kosher salt, and freshly-ground black pepper.
- Return the flatbreads to the grill over indirect heat (you want the cheese to melt, but don't want to burn the crusts). Close the lid and cook for 3-5 minutes, until cheese is melted.
- Top flatbreads with arugula and basil. Drizzle with extra-virgin olive oil, if desired, and honey-balsamic reduction. Cut into wedges and serve.
To Make the Balsamic Reduction
- In a small saucepan, stir together balsamic vinegar and honey. Bring to a boil, reduce heat, and simmer for about 10 minutes, until reduced by half. Let cool.
Notes
- Instead of pizza dough, use two large rounds of naan, or a pre-made flatbread from the bakery section of the grocery store. Brush with olive oil and grill 1-2 minutes per side, until warmed and starting to crisp, before topping and proceeding with the recipe as written.
- Like a little extra crunch? Sprinkle the flatbread with chopped walnuts or pecans.
- No fontina? This flatbread is also delicious with shredded asiago or mozzarella, or a combination of cheeses!
- Prefer another mix of berries? Any of Cal Giant's berries would be perfect here. Strawberries, blackberries, raspberries, or blueberries; take your pick or mix them all!
Nutrition Information
Show Details
Calories
408kcal
(20%)
Carbohydrates
52g
(17%)
Protein
16g
(32%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Cholesterol
41mg
(14%)
Sodium
883mg
(37%)
Potassium
163mg
(5%)
Fiber
3g
(12%)
Sugar
17g
(34%)
Vitamin A
475IU
(10%)
Vitamin C
33.7mg
(37%)
Calcium
256mg
(26%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 52g | 17% |
| Protein | 16g | 32% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 41mg | 14% |
| Sodium | 883mg | 37% |
| Potassium | 163mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 33.7mg | 37% |
| Calcium | 256mg | 26% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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