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Sweet & Tangy Strawberry Pizza Recipe

Let’s face it, you’d be hard pressed to find a soul alive who doesn’t enjoy a good slice of pizza, which is why the crusty dish has been the medium for many a mad creations and experiments. It's also why you're likely to find this bite at many a celebration.

While this summer strawberry pizza isn’t the zaniest piece of pie we’ve ever laid eyes on, it re-imagines and rethinks the college kid staple food in a way that is sophisticated and ultimately satisfying.

Fresh strawberries take on a strikingly savory role when they are tossed in a balsamic marinade and paired with other mouthwatering toppings like caramelized onions, juicy tomatoes, and fresh mozzarella.

A perfect summer meal for the adventurous and traditionalists alike, this sweet and tangy pizza is a must-try seasonal indulgence.


Premade pizza crust

1 cup fresh strawberries, hulled and quartered

1 small yellow onion, roughly chopped

11 cup grape tomatoes, halved

12 tablespoons butter

12 teaspoons sugar

11/4 cup balsamic vinegar

13 ounces fresh mozzarella

15-6 basil leaves, chiffonade

Olive oil

Salt and pepper, to taste


In a small bowl dilute 1 teaspoon of sugar in balsamic vinegar; pour mixture over strawberries and chill in fridge for at least 2 hours.

Meanwhile, in a small frying pan sauté onions over medium-low heat and remaining teaspoon of sugar. Stir onions constantly so not to burn until fragrant and translucent; remove form heat and set aside.

Preheat oven to 400°F. In a bowl toss tomatoes in 1 to 2 tablespoons olive oil. Turn tomatoes out onto a non-stick baking sheet and roast for 45 minutes to an hour  or until skins have lightly blackened.

Roll pizza dough out onto a large pan and drizzle with 1 to 2 tablespoons of olive oil. Top dough with tomatoes, caramelized onions, mozzarella, and 3/4 of the balsamic strawberries and place in broiler for 15 to 20 minutes or until cheese is good and bubbly. Remove from oven and add remaining strawberries and basil. Broil for just a few minutes longer.



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