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5.0 from 48 votes

Grilled Flatbread Pizza with Berries and Fontina

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 to 8 servings
Calories: 408 kcal
Course: Appetizer , Snacks
Cuisine: Italian

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

Instructions

Make the Flatbreads
    Cup of Yum
  1. 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.
  2. Heat grill to 500 degrees F over medium-high flame and oil the grates. 
  3. 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.
  4. 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.
  5. 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. 
  6. 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
  1. 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

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

% 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.