Sweet and salty, this pizza makes a fine appetizer or interesting main dish.
Continuing with this week’s theme of spring produce, I have a pizza recipe from the archives. If you can’t wait for your local berries to arrive, store-bought will be just fine.
The original post from May 2015
When we chose strawberries as one of our theme ingredients I was determined not to use it only as a dessert. After last week’s chicken salad recipe, I thought I might switch gears and utilize these berries as a sweet treat. However, as Tapas Monday drew near, I had a craving for something sweet and salty. For whatever reason, I couldn’t stop thinking about combining strawberries and feta.
I know that strawberries play nicely with cheese. Strawberry topping is a perennial favorite for cheesecake. We’ve made stuffed strawberries that incorporated both cream and goat cheeses. So, to combine strawberries and cheese is possible. However, I wondered if combining feta and strawberries would prove to be my undoing. I ignored my uncertainty and made this dish as a prominent part of our menu, knowing if it failed, we’d be searching for a quick replacement at 8 o’clock at night.
Luck was on my side, as this pizza recipe was a hit. My husband enjoyed it so much that I needed to remind him that we were sharing the dish. I was worried that with my lackadaisical approach to eating, it would disappear before I got a second slice. Thankfully he refrained from sixths and sevenths until I got a second serving.
Ridiculously simple to make, it is a dish that will surprise your fellow diners with how much they’ll enjoy a pizza with such different toppings. Just in time for the rush of local berries, it is a pizza you need to try in order to appreciate it.
Strawberry Feta Pizza
Ingredients
- 1/2 pound strawberries washed & hulled
- 1 tablespoon sugar
- 1 puff pastry sheet
- flour
- 1/4 cup feta crumbles
- 2 tablespoon slivered almonds
Instructions
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Cut strawberries into a medium dice. Transfer to a small bowl.
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Sprinkle strawberries with sugar and stir.
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Cover and refrigerate for at least 4 hours.
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After 4 hours (or more), preheat oven to 400°F.
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Unfold puff pastry and place on a lightly floured work surface.
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Roll into a 15″x10″ rectangle and transfer to a baking sheet.
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With a fork prick top of puff pastry.
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Bake for 10-12 minutes or until golden. Remove from oven.
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Using a slotted spoon transfer strawberries from bowl to baked puff pastry. Reserve liquid.*
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Sprinkle feta and almonds on top of strawberries.
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Return to oven and bake for 5 minutes.
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Remove from oven and cut into slices.
Notes
