When temps start to
climb, refreshing berries become a NEED, not a want! This delightful berry
pizza features both strawberries and raspberries. We love the combination of
sweet berries, crisp arugula and salty cheese.
Since aged cheddar has a more crystallized structure than a young cheese, using ribbons of our
Extra Aged Cheddar as a flavor accent is a perfect way to add a savory, salty
note that finishes this pizza perfectly. We were on the fast track to tasty, so
we used a delicious pre-made cornmeal pizza shell.
Ingredients
Ready to bake pizza crust
1/2 cup fresh ricotta cheese
8 ounces fresh mozzarella cheese, sliced
1 cup strawberries, hulled and sliced
1/2 cup raspberries
1 sprig fresh rosemary leaves
2 cups arugula
4 slices prosciutto
Extra Aged Cheddar, shaved into cheese ribbons
Flaked sea salt
Directions
Preheat oven at 475 degrees.
Spread ricotta cheese onto the crust then layer on mozzarella cheese
slices.
Arrange strawberries and raspberries and sprinkle with fresh rosemary
leaves. Tear prosciutto into strips and arrange on top of berries.
Bake for 10-15 minutes or until cheese is melted. Remove from oven and
top with arugula leaves and Extra Aged Cheddar ribbons. Sprinkle with more
fresh rosemary leaves and drizzle with olive oil. Season with flaked sea salt
and serve immediately.
