Giant Berry Pizza with Triple Berry Chipotle Sauce & Strawberry “Pepperoni”

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INGREDIENTS

  • 1 cup California Giant Strawberries
  • ½ tablespoon fennel seed, ground
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne
  • 1 teaspoon Kosher salt
  • ½ tablespoon minced shallots
  • ½ tablespoon olive oil
  • 1 cup California Giant Blueberries
  • ¾ cup California Giant Raspberries
  • ¾ cup California Giant Blackberries
  • 1 oz. balsamic vinegar
  • ½ cup sugar
  • ½ tablespoon chopped chipotle pepper in adobe
  • 1 tablespoon super heavy pizza sauce
  • 1 Twelve Inch Parbaked Pizza Crust
  • 4 oz. Shredded Munster Cheese
  • 4 oz. fresh mozzarella – diced
  • 2 oz. crumbled goat cheese
  • 1 tablespoon basil chiffonade

DIRECTIONS

  • For the Strawberry "Pepperoni":

      • Cut the strawberries into thick slices.
      • Combine the ground fennel, black pepper, cayenne, and Kosher salt.
      • Toss the strawberries in the spice mix.
      • Line a half sheet pan with paper.
      • Lay out the seasoned strawberry slices.
      • Place in a 175 F convection oven with a low fan for 1 hour.
  • For The Sauce:

      • Sweat the shallots in the oil in a pot.
      • Add the vinegar, blueberries, raspberries and blackberries.
      • Stir in the sugar and bring to a simmer.
      • Puree with a hand blender.
      • Stir in the chipotle and pizza sauce.
      • Bring back to a simmer.
      • Pass through a sieve to remove the seeds.
  • For Assembly:

      • Place the sauce on the pizza crust.
      • Top with the three cheeses.
      • Lay out the strawberry slices.
      • Bake in a 475 F oven until the cheese melts.
      • Finish with the fresh basil and a few cut berries. Cut into slices.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!