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My Perfect Pie

Vegetarian Pizza Recipes

This category is dedicated to the plant lover! So many of my pizzas are vegetarian, that the category will be large. I love loading my pizzas up with seasonal, fresh vegetables, and finding new ways to use them on a pizza.

Peach and Blue Cheese Pizza

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Peach and Blue Cheese PizzaThis pizza is not for the faint of heart. It’s for a person ready to dive in. Ready to dive into a pizza loaded with sweet, savory, and spicy flavors. This pizza is going to knock your socks off. But it’s summer and hopefully you aren’t wearing any socks.

Ok, ok. Socks or no socks, let me explain what I’ve done here.

I’ve posted quite a few peach pizza recipes. You can read all about the Fig and Peach Dessert Pizza here. Or perhaps you prefer a Tomato and Peach Pesto Pizza? I’ve got that one here. With this pizza, I really wanted to create something different.

And then. And then I saw THIS recipe for Chili Crisp from Bon Appétit. I was intrigued enough to make it, and I give the food editors at this wondrous magazine a peach-truck-full of credit for this recipe. I have used it on this pizza, but please follow this link to get the recipe from their site. It’s only fair to give credit where credit is due. The oil is spicy, shallot-y and has a faint chai-like flavor from anise seeds and cinnamon. A little goes a long way.

Moving on from my shameless plug for BA magazine, I took their oil and combined it with:
  • Sweet peaches from Crane Farm in New Jersey (yes, we CAN grow them here!)
  • Basil oil made from the fresh basil in my own little herb garden (it’s like a lighter version of pesto with no nuts)
  • Mozzarella cheese
  • Blue Cheese

  • Finally, as a base, I used my sourdough pizza dough recipe baked in a sheet pan. This way, I could guarantee a slightly thicker crust to hold extra toppings.

This recipe would be perfect for:

  • Your next outdoor BBQ accompanying either a grilled salmon or skirt steak.
  • A brunch buffet alongside heaping arugula and prosciutto salads, washed down peach bellini’s.

You could augment this pizza with:

  • Slices of prosciutto
  • Crushed, roasted pistachios

Have I convinced you? Let’s get to the recipe and get this pizza in your oven!

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Peach and Blue Cheese Pizza

Peach and Blue Cheese Pizza

  • Author: Zaza
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Category: Creative Pizza Recipes
  • Method: Baking
  • Cuisine: Italian-American
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Description

This pizza is my latest and greatest summer time masterpiece. It features fresh peaches, blue and mozzarella cheeses, basil oil and a spunky chili oil from BA magazine!

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Ingredients

For the basil oil:

1 cup packed fresh basil

1/4 cup extra virgin olive oil

1/2 tsp salt

1 tbsp honey

For the pizza:

2–3 medium ripe peaches, sliced

8 oz fresh mozzarella cheese, drained and ripped into pieces

6 oz blue cheese, crumbled

2–3 tbsp Chili Crisp

kosher salt to taste

1 recipe simple pizza dough or sourdough pizza dough

Equipment: 9×13″ rimmed sheet pan

Instructions

First, make the basil oil:

  1. Combine all the ingredients for the basil oil in a food processor or blender and purée. Taste and adjust for seasoning. Store the basil oil in a container in the refrigerator for a week.

Make the pizza:

  1. Heat your oven to 450°F.
  2. Line a 9×13″ rimmed baking sheet with parchment paper and grease the parchment paper with olive oil.
  3. Stretch out our dough directly into the prepared baking sheet, extending it into the corners. If the dough bounces back too much, just let it rest for 5 minutes, and try again. You’ll get it!
  4. Place the torn pieces of mozzarella cheese on top of the dough.
  5. Sprinkle the blue cheese on top of the mozzarella.
  6. Arrange the peach slices on top of the cheeses.
  7. Sprinkle with a pinch of salt and a drizzle of extra virgin olive oil.
  8. Slide the pizza into the oven and bake for 12 minutes, or until the crust is golden brown and the cheese is bubbling.
  9. Remove from the oven and drizzle with the basil oil and chili crisp.
  10. Serve!

Notes

This recipe makes 2 9×13″ pizzas.

For this recipe I split the pizza dough into 2 pieces instead of 4, so I would have a thicker crust.

Keywords: peach and blue cheese pizza, peach pizza, easy peach pizza, brunch pizza, blue cheese pizza

 

Peach, Tomato and Arugula Pesto Pizza

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Tomato Peach and Pesto PizzaSometimes my pizza topping combinations can be intimidating to people.

I love, and I mean LOVE to put fresh, seasonal produce on a pizza, and I don’t limit this produce to tomatoes only. I use what’s in season and create playful, sometimes unexpected, but always delicious pizza recipes. This can be alarming to people who are used to just seeing sauce and cheese atop a crust. But when I explain to them what this pizza tastes like, they are willing to try it.

And when they try it, they want more.

Let me explain this pizza to you as I explain it to everyone:

Late summer peaches and tomatoes are thinly sliced and layered on top of fresh mozzarella cheese and daubs of pesto made from arugula, walnuts, and just the teeniest touch of honey. Hello, delicious, come here often?

T0 understand why this flavor combination works, consider the following equation:

tomatoes (tangy) + peaches (sweet) + arugula (bitter) x mozzarella (creamy fat) / slight crunch (crushed walnuts)

It hits every note.

In all seriousness, I make every effort to use what’s in season, local and FRESH. Here in the great Garden State of New Jersey (hold your jokes, please), we actually have fantastic tomatoes, epic peaches, and even manage to grow our own leafy green stuff, too.

This pizza shows off (in style!) the best of what’s happening in my neck of the woods during this late summer season. If it’s what’s in season for you, too, here’s how to make it:

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Tomato Peach and Pesto Pizza

Peach, Tomato and Arugula Pesto Pizza

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Description

This tomato, peach and arugula pesto pizza hits all the flavor notes and makes a truly stunning display of summer’s late season produce. I love to have this pizza as a side dish at an outdoor BBQ alongside grilled flank steak or chicken and veggie skewers! NOTE: This recipe includes instructions for grilling.

Scale

Ingredients

For the Pesto:
  • ½ cup walnuts
  • 5 oz arugula
  • 1 tbsp honey
  • ½ tsp sea salt
  • 1/4 cup extra virgin olive oil

For the pizza:

  • 2 large, ripe peaches, thinly sliced (no more than ¼” thick slices)
  • 4 large, ripe tomatoes, thinly sliced (no more than ¼” thick slices)
  • 1 lb fresh mozzarella cheese, thinly sliced or ripped into pieces
  • 1/2 cup Arugula and Walnut Pesto
  • salt and pepper to taste
  • extra virgin olive oil
  • 1 recipe simple pizza dough or sourdough pizza dough
Equipment for grilling pizza:
  •  pastry brush
  •  metal tongs
  •  cutting board
  •  oven mitt
  •  squeezy bottle for the pesto

Instructions

First, make the pesto:

  1. Place the walnuts in the bowl of a food processor and pulse until they are finely chopped.
  2. Add all the arugula, the olive oil, honey, and salt.
  3. Pulse to mix thoroughly. The mixture will start to form a paste. You want it to be fluid and slightly oily, so if it appears too dry and is breaking up, add more olive oil.
  4. Scoop the pesto from the food processor and transfer to jars, tupperware containers or a squeeze bottle for easy application to pizzas.
  5. If you’re not using the pesto immediately, pour a thin layer of olive oil on top and seal the containers. You can store them in the fridge for up to a week and freeze them for up to a month.
To make the pizza:
  1. Heat up your grill to a high heat.
  2. Before you begin, it’s handy to have a few things in place: Position all your toppings in bowls alongside the grill. It may be necessary to pull up a small table next to the grill for this purpose.
  3. Make sure your cheese is sliced and waiting on a dish, along with the peaches and tomatoes. Have some extra olive oil handy, as well as the sea salt and pesto.
  4. It’s also a good idea to have some tongs and oven mitts at the ready (things get hot) and a platter or cutting board for your finished pizza.
  5. Oil a baking sheet with olive oil and stretch out your dough onto it.
  6. Make sure to brush both sides of the stretched-out pizza dough with olive oil.
  7. Place the stretched-out dough (without toppings) directly onto the grill grate, and close the lid. Let it bake for about 2 minutes – this goes very quickly! Don’t worry too much about getting your pizza to be round. It’s hard to place it on the grill AND keep it round. Enjoy some different shapes!
  8. Open the lid and using the tongs, flip the crust to the other side.
  9. Start with the cheese, placing slices over the top of the dough.
  10. Next, place the tomato and peach slices on the pizza as neatly and quickly as possible.
  11. Drizzle with a little more olive oil and sprinkle with sea salt.
  12. Close the lid and allow to bake for another 2 minutes.
  13. Finally, remove the pizza from the grill (use those tongs again) and place it onto a cutting board. Squeeze the arugula pesto on top of the finished pizza. Slice and serve!

Notes

Don’t want to use a grill for this pizza? You can make it in the oven too with these instructions.

Keywords: pizza using fresh tomatoes, arugula pesto, fresh tomato pizza, fruit pizza, pesto pizza

 

Fig and Peach and Ricotta Pizza

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Fig, Peach and Ricotta PizzaI want to add another stone fruit pizza to my summer fruit pizza recipe collection. This time, I’m also adding in FIGS. Figs are in season from June until December here on the east coast. When I start seeing figs in the grocery store, I get really excited. And I get extra excited about using them on THIS Fig and Peach and Ricotta Cheese Pizza.

This pizza is incredibly simple. You can:
  • Use both figs and peaches on the same pizza.
  • Use one or the other, depending on what you can find!

The key to this pizza is a little honey or balsamic glaze. Personally, I prefer the balsamic glaze because it adds a tanginess to the flavor combinations, while honey is just sweet. Feel free to try out the difference and let me know your preference in the comments below!

How I serve this pizza:
  • As a appetizer, instead of a cheese plate.
  • As a dessert, alongside more fresh fruit.
  • As a side dish at brunch.

Let’s get to the recipe!

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Fig, Peach and Ricotta Pizza

Fig and Peach and Ricotta Pizza

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Description

The simplest and most delicious fig and peach pizza recipe that you can have for breakfast, brunch, and appetizer or dessert!

This recipe makes TWO 9×13 rectangular pies. I prefer to make them in a pan, which is easiest for serving as appetizers! Cut them into bite sizes for apps and side dishes.

Scale

Ingredients

  • 3 ripe peaches, pitted and sliced
  • 1 pint fresh black mission figs, stems removed and quartered
  • 16 oz ricotta cheese
  • 2 tbsp extra virgin olive oil, divided
  • 4 tbsp honey or 4 tbsp balsamic glaze, divided
  • Fresh thyme, as much as you like
  • A pinch of sea salt
  • 1 recipe Simple Pizza Dough or 1 recipe Sourdough Pizza Dough

Instructions

  1. Preheat oven to 500°F for at least 1 hour before baking.
  2. Line a 9”x13” rimmed baking sheet parchment paper and drizzle it with olive oil, spreading it over the bottom and sides.
  3. Place your dough onto the baking sheet and stretch to outer corners of baking sheet, creating a rectangle. If the dough stretches back, let it rest for 5 to 10 minutes and stretch again.
  4. Once you’ve stretched the dough, allow it to rest for 10 minutes until slightly puffed.
  5. Spread a thin layer of ricotta cheese on the dough.
  6. Place the sliced peaches and figs on top of the cheese.
  7. Drizzle the surface with about 1 tbsp olive oil and sprinkle on the fresh thyme and sea salt.
  8. Lower the heat of your oven to 450°F and bake for 15-20 minutes (individual ovens will vary, so keep an eye on your pie!).
  9. Remove from the oven and slide onto a cutting board.
  10. Drizzle with honey or balsamic glaze, slice and serve.

Notes

Use either honey or balsamic glaze, not both

I use a 9×13″ rimmed baking sheet. It’s easiest for serving as an appetizer.

Keywords: dessert pizza, fruit pizza, fig pizza recipes, fig recipes, gourmet pizza recipes, peaches, pizza recipes, sweet pizza recipes

Corn and Cheddar Pizza

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Corn and Cheddar Pizza

I’ve had to convince people to try this pizza. Twist their arms. Almost literally. But once they do, they immediately get over the “corn on a PIZZA?!?” incredulity and devolve into nonsensical mutters of culinary delight. You will too. Go ahead, put some corn on a pizza. I dare you.

Now you could make this pizza on the simple or sourdough pizza doughs but I’ve created a special corn-on-corn version with a gluten-free polenta crust. I love the texture of this pizza crust. And you can add extra herbs or cheese into this crust, should you desire.

This polenta crust is an easy and tasty way to make a gluten-free crust. I usually opt for a quick-cooking polenta because it’s faster. Give yourself a break – it’s ok to save a little time here and there.

Finally, I must urge you to make this pizza NOW. As in today, or at least by the weekend. Corn is in season, and you won’t likely find corn as sweet and delicious as it is right now. So lend me your ears (of corn)… No, no keep them! Sorry for the corny jokes. OK, OK. I’ll stop. On with the recipe!

polenta pizza crust

The first thing to do is prep out the polenta crust. This can be made a day ahead of time, and kept in the fridge, covered. I mixed some extra herbs into my polenta, but you don’t have to.

Once refrigerated, you can begin topping. For me, this pizza is taken to the next level by pre-roasting your corn (instructions in the recipe card). This is an extra step that is very much worth it. Kernels will be extra crispy and sweet because you took the time to show them some extra love.

cheddar cheeseStart with a layer of cheddar cheese.

roasted cornThen add those toasty kernels.

corn and cheddar pizzaFinally, some herbs, olive oil and salt.

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Corn and Cheddar Pizza

Corn and Cheddar Pizza

  • Author: Zaza
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 pizzas 1x
  • Method: baking
  • Cuisine: Italian-American
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Description

I’ve had to convince people to try this pizza. Twist their arms. Almost literally. But once they do, they immediately get over the “corn on a PIZZA?!?” incredulity and devolve into nonsensical mutters of culinary delight. You will too. Go ahead, put some corn on a pizza. I dare you.

Scale

Ingredients

For the polenta crust:

  • 3 ½ cups water
  • 1 ⅓ cups Quick Cooking Polenta
  • 2 tbsp Extra Virgin Olive Oil
  • ⅛ cup chopped, fresh parsley
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

For the toppings:

  • 4 ears of fresh corn, husks and silks removed
  • 2 tbsp extra virgin olive oil, plus more for drizzling
  • ½ lb of sharp white cheddar cheese, grated
  • ½ cup fresh parsley, coarsely chopped
  • kosher salt

Instructions

Make the polenta crust:

  1. In a saucepan over medium-high heat, bring the 3½ cups of water to a boil. Add the salt.
  2. Slowly add 1⅓ cups quick cooking polenta to the boiling water, and stir. Reduce the heat, and continue stirring for about 5 minutes, until thickened.
  3. Pour in 2 tablespoons of olive oil and stir to incorporate. Add the chopped parsley and freshly ground black pepper (to taste). Stir to combine.
  4. Remove from the heat and prepare a baking sheet lined with parchment paper. Using a spatula (a silicone spatula works the best) to spread the polenta evenly onto the prepared baking sheet.
  5. Cover and refrigerate for about an hour to set the polenta. You can also chill it overnight.
  6. OPTIONAL: For extra crispy crust, heat the oven to 450°F. Bake the polenta crust (before topping it!) in the oven for about 25 minutes, or until slightly crispy on top. Remove from the oven, and apply your pizza toppings!

Next roast the corn:

  1. Preheat your oven to 450°F. Place the ears of corn on a rimmed baking sheet and drizzle with the 2 tbsp of olive oil. Using your hands, rub the oil around the corn, coating every kernel.
  2. Place the baking sheet in the oven and bake until the kernels start to brown – about 20 minutes. Turn the ears every once in a while with tongs to make sure you brown all sides of the corn.
  3. You want the corn to be nice and crispy, but not blackened. It’s ok if not all the kernels brown or if some of them are crispier than others.
  4. Remove from the oven and allow to cool.
  5. Stand an ear of corn vertically on a cutting board and using a sharp knife, slice the kernels off the cob. Repeat with all the ears and place the toasted kernels in a large bowl.

Top your pizza:

  1. Sprinkle the cheddar cheese on top of the polenta crust. On top of this, add the roasted corn, about ¼ cup’s worth.
  2. Sprinkle with sea salt and herbs.
  3. Drizzle with a little olive oil. If desired, add a dash of Aleppo or hot pepper.
  4. Slide your pizza into the oven and bake for 15 minutes, until the cheese is bubbling.
  5. Remove from the oven and garnish with more chopped, fresh parsley. Serve immediately!

Notes

A sprinkling of Aleppo or hot red pepper will add an extra kick.

Subbing in cilantro for the parsley will add some Tex-Mex, street corn flair!

Keywords: cheesy corn pizza, corn pizza, sweet corn pizza, street corn pizza

Strawberry Balsamic Pizza

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Strawberry Balsamic Pizza

I am rounding off the bevy of berry pizza recipes with this Perfect Strawberry Balsamic Pie.

The original recipe and video (linked below) call for mascarpone cheese, but I have come to love it with ricotta. Feel free to choose a low-fat version if that appeals to you.

Why is this pizza so wonderful?

  • It’s fast—literally no prep cooking involved! Just pizza baking.
  • It’s got fresh strawberries as the topping.
  • It’s a wonderful dessert pizza.
  • It’s also a satisfying breakfast pizza—almost like pancakes, but on this blog, I prefer pizza to pancakes.
  • It’s easy assembly for kids!
  • It’s as pretty as it is delicious. I mean… isn’t it?

Let’s get to it. By the time you read these instructions, you could have already had your first bite!

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Strawberry Balsamic Pizza

Strawberry Balsamic Pizza

  • Author: Zaza
  • Prep Time: 15 minutes
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 4 pizzas 1x
  • Category: Creative Pizza Recipes
  • Method: Baking
  • Cuisine: Italian American
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Description

A fast, easy kid friendly pizza that allows you to make use of fresh, summer strawberries. Enjoy this sweet and tangy combination of strawberries and balsamic glaze for breakfast or dessert!

Scale

Ingredients

1 recipe simple pizza dough or sourdough pizza dough

1 quart fresh strawberries, stemmed and sliced

16 oz ricotta cheese

1/4 cup balsamic glaze

2 tbsp extra virgin olive oil

1 tsp salt (divided amongst the servings)

fresh basil for garnish (as much as you’d like!)

Instructions

  1. Heat your oven to 500 °F. If using a pizza stone, allow the stone to heat in the oven for 30 minutes before baking on it.
  2. Stretch out one of the pizza dough rounds onto a pizza peel dusted with flour, or onto a baking sheet lined with parchment paper (if not using a pizza stone).
  3. Spread a thin layer of ricotta cheese on top of the dough
  4. Sprinkle the strawberries on top of the cheese.
  5. Drizzle the balsamic glaze on top of the berries.
  6. Sprinkle with salt and drizzle with about 2 tsp of olive oil.
  7. Slide your pizza into the oven and bake for 8-10 minutes until the crust is golden brown and the cheese is bubbling!
  8. Remove from the oven, garnish with fresh basil and serve.

Notes

Don’t forget to drain your strawberries very well after you wash them. Pat them dry with a paper towel, too. It will help to reduce moisture on your pizza.

Keywords: fruit pizza, strawberry fruit pizza, strawberry balsamic pizza, strawberry pizza, homemade pizza

Blueberry and BlueCheese Pizza

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Blueberry Pizza

It’s July. And in July we have berries! There is just so much fantastic fruit happening in summer that I always want to put it on a pizza. Last week, I launched the Blueberry and Lemon Pizza, so I couldn’t help but follow with this little gem.

The point of this blog is to encourage playfulness in your cooking—which will appeal to your kids and get them involved. Pizza is fun to cook. AND THIS pizza. This PIZZA is SO MUCH FUN. To cook and to eat! I can’t think of anything more playful than berries on a pizza. And I’m hoping your kids will think that, too.

I’m going to assume your kids like blueberries. And I’m thinking they like cheese, too. I am promising you that blueberries and cheese go perfectly together on a pizza. It’s delicious.

For this particular pie, I paired blueberries and blue cheese. Blue cheese is what I would call a “bold-flavored” cheese. I can make milder recommendations (like goat cheese or ricotta, both would be lovely here), but I CHALLENGE you to use the blue. It’s fun. And we are all about fun.

ACTIVITY:

Why not get a few cheese options, and have a taste test with your kids? See which you like best and why. Then keep score. You can even print out these Pizza Journal Pages to keep track.

Now let’s get cooking!

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Blueberry Pizza

Blueberry and Gorgonzola Pizza

  • Author: Zaza
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 pizzas 1x
  • Method: baking
  • Cuisine: Italian-American
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Description

Blueberries on a pizza? Why not! In this perfect combination, sweet, summer blueberries combine with salty, savory gorgonzola (also known as BLUE) cheese. It’s a flavor combination that’s as deep as the purple color your blueberries will turn when roasted.

Scale

Ingredients

  • 1 recipe simple pizza dough
  • 1 pint fresh blueberries
  • 1 tablespoon brown sugar
  • zest of 1 lemon
  • 1/8 cup water
  • 3 tablespoons balsamic vinegar
  • 6 oz gorgonzola or blue cheese
  • About 4 tablespoons fresh rosemary, chopped
  • kosher salt

Instructions

  1. In a small sauce pan, heat 1 tablespoon brown sugar and the balsamic vinegar together until the sugar has dissolved.
  2. Add 1/8 cup water, the blueberries, lemon zest, a pinch of salt, and about 1 teaspoon fresh rosemary.
  3. Bring to a simmer and cook for about 15 minutes, until the blueberries pop and become soft. Set-aside.
  4. Heat your oven to 500 °F. If using a pizza stone, allow the stone to heat in the oven for 30 minutes before baking on it.
  5. Stretch out one of the pizza dough rounds onto a pizza peel dusted with flour, or onto a baking sheet lined with parchment paper (if not using a pizza stone).
  6. Sprinkle the Gorgonzola/Blue cheese on top of the pizza dough. Don’t overload the dough with cheese, use a light hand.
  7. Drizzle the blueberry balsamic mixture over the top of the cheese.
  8. Sprinkle some fresh rosemary on top of the blueberries.
  9. Slide the pizza into the oven and onto the stone and bake for about 8-10 minutes, until the crust is golden brown and the cheese is bubbling.
  10. Remove from the oven and serve.

Notes

  • Blue cheese not your thing? This pizza also works great with goat cheese or ricotta!
  • Best to wait a few minutes before serving this pizza. The blueberries will be very hot!

Keywords: blueberry pizza, lemon blueberry pizza, blue cheese pizza

Blueberry and Lemon Pizza

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Blueberry and Lemon Pizza

Last week, I opened up with a Mixed Berry Fruit Pizza. I love fruit on pizza, and it’s a perfect, kid-friendly pizza topping: easy to apply, fun to eat, and healthy, too!

And the color! The color will delight kids of all ages. Who says pizza has to be red, anyway? What about BLUE? Or purple for that matter. This pizza is especially fun in that regard as it changes from blue to purple after it’s baked.

For this pizza recipe, you combine sweet blueberries with tangy lemons, some creamy mascarpone cheese and a bit of fresh thyme!

This pizza is a wonderful substitute for blueberry pancakes in the morning. And it’s a bit more hands-on for younger kids, as there’s no flipping pancakes over an open flame. Instead, they can have fun, pressing the blueberries into the pizza dough in different patterns.

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Blueberry and Lemon Pizza

  • Author: Zaza
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 pizzas 1x
  • Method: baking
  • Cuisine: Italian American
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Description

Got the pizza blues? So do we and we’re not sad about it! This blueberry and lemon pizza is like edible sunshine.

Scale

Ingredients

  • 1 recipe simple pizza dough
  • 2 pints fresh blueberries
  • 2 lemons, thinly sliced
  • 16 oz cream cheese OR try a low-fat ricotta
  • 4 tbsp fresh thyme, chopped
  • extra virgin olive oil
  • kosher salt

Instructions

  1. Preheat your oven to 500°F. If you’re using a pizza stone, allow the stone to heat up for 30 minutes in the oven before baking on it.
  2. Stretch out your dough on a pizza peel dusted with flour. If you don’t have a pizza peel, line a baking sheet with parchment paper and oil the paper with olive oil. Stretch your dough on top of the oiled parchment paper on the baking sheet.
  3. Apply a thin layer of cheese to the stretched out dough.
  4. Add the lemon slices on top of the cheese, followed by the blueberries. Press the blueberries gently into the dough so they don’t slide around.
  5. Sprinkle on some fresh thyme and a pinch of salt.
  6. Drizzle about a tablespoon of extra virgin olive oil on top.
  7. Slide your pizza into the oven and bake for 8-10 minutes until the crust is golden brown. The blueberries will burst and turn….hey, wait a minute…PURPLE!
  8. They will be delicious, so don’t worry about it.
  9. Slice, serve and eat!

Notes

It’s totally ok to eat the lemon rinds! Make sure to slice the lemon VERY thinly. You could also substitute meyer lemons (winter-time availability only!), or if you’re really not into rinds, feel free to peel the lemons.

Pro-Blueberry Tip: Press the berries gently into the dough, so when you shake and slide your pizza into the oven they don’t roll right off!

Keywords: blueberry pizza, blueberry and lemon pizza, fruit pizza, dessert pizza

Mixed Berry Pizza for Fourth of July

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Mixed Berry PIzza

In celebration of July Fourth, I am posting my FIRST post on this brand new blog. Brand spanking new! Just like our country back in 1776! So now my blog and the United States will share a birthday.

But like our country, this blog and more importantly PIZZA, were in the works for a while before their big “debut” day. I’ve been working with pizza for about 10 years now. I have written pizza recipes and books (yes, plural!), styled and photographed pizza, scoured multiple countries for the best version of it, taught pizza cooking classes, and even launched my own mobile pizza cooking school. It’s been a whirlwind. Today, I am taking all that information online, on this blog, and delivering it to you.

Consider me your pizza therapist. I am here to help you with your pizza problems. Let’s talk through them. I’m listening. But MORE than that, I’d like to help your whole family. Little ones? I know they like pizza. And I think they’d really love to make it, too. I’m going to load this blog up with kid-friendly pizza recipes, tips and activities. So gather the family around the screen and let’s get cooking!

First up is a really fun recipe for the July 4th holiday and for kids. This Mixed Berry Pizza is perfect for breakfast or dessert. For kids, it’s especially fun to make patterns with the berries. Here’s a “Z” for “Zaza”:

Mixed Berry Pizza

It’s also a great way to get your kids to eat some more fruit. Feel free to add in other berries like cherries or blackberries. Sky’s the limit! I like using ricotta cheese in this recipe instead of mascarpone. It makes for a slightly LESS sweet pie, but the choice is yours. Now let’s fire up those ovens and those sparklers (if they’re legal in your neck of the woods, that is).

a pizza my heart,

Zaza

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Mixed Berry Pizza

Mixed Berry Pizza for Fourth of July

  • Author: Zaza
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 pizzas 1x
  • Method: Baking
  • Cuisine: Italian-American
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Description

This pizza features fresh summer berries, and a classic red, white and blue arrangement to make it every bit a celebration for July 4th and your taste buds!

Scale

Ingredients

1 recipe simple pizza dough
1 quart fresh strawberries, hulled and quartered
1 quart fresh blueberries
2 tbsp extra virgin olive oil, plus more for drizzling
1 lb fresh ricotta cheese
kosher salt

Instructions

Make the dough ahead of time and have it ready to go. Alternately, make sure your store-bought dough is defrosted and at room temperature.

Preheat your oven to 500°F.

If using a pizza stone, allow the stone to heat in the oven for 30 minutes before baking on it. *

Stretch out your dough on a pizza peel dusted with flour.

Spread a thin layer of ricotta cheese on top of the dough. Place strawberries and blueberries on top of the cheese in any pattern you desire. Have fun with it!

Sprinkle with sea salt and drizzle with a little olive oil.

Slide your pizza into the oven and onto the peel and bake for 8-10 minutes, until the cheese is bubbling and the crust is golden brown.

Remove from the oven and garnish with confectioner’s sugar. Serve immediately! Cue the fireworks in your tastebuds!

*If you’re not using a pizza stone, you can stretch your dough onto a baking sheet. Line the baking sheet with parchment paper and drizzle with a little olive oil. There’s no need to preheat the baking sheet.

Notes

Optional Garnish: a sprinkling confectioner’s sugar add a welcome sweetness to the finished pie!

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