Flatbread Pizza (Grilled) with Berries, Arugula, and Fontina

Grilled Flatbread Pizza with Berries and Fontina

This sweet-savory flatbread, with juicy strawberries, blackberries, and melted fontina is the perfect nosh to serve al fresco this summer with a cold drink. This recipe makes two flatbreads, but if you're serving a smaller party, is easily halved.
Course Appetizer, Snack
Cuisine Italian
Keyword summer recipes, berry recipes, grilled pizza
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 to 8 servings
Calories 408kcal
Author Amanda Biddle



  • 1 pound ball pizza dough , room temperature
  • vegetable oil , for oiling grill grates
  • 1-1/2 cups shredded fontina , divided
  • 1/4 cup grated Parmigiano Reggiano , divided
  • 1 cup California Giant Berry Farms blackberries , divided
  • 2 cups California Giant Berry Farms strawberries , sliced and divided
  • 1/2 cup baby arugula , roughly chopped and divided
  • 1/4 cup fresh basil leaves , roughly torn and divided
  • 2 teaspoons extra virgin olive oil , divided
  • kosher salt and freshly-ground black pepper

Balsamic Reduction

  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey


Make the Flatbreads

  • Cut the ball of pizza dough in half. Roll each half into a rectangle about 1/8-to 1/4-inch thick. “Dock” the crusts all over with a fork. Transfer to a rimless cookie sheet or metal pizza paddle generously dusted with flour.
  • Heat grill to 500 degrees F over medium-high flame and oil the grates. 
  • Slide the flatbreads onto the oiled grates. Close the lid on the grill and cook over direct heat for about 3 minutes, until grill marks appear. Use tongs to flip the dough and grill for 2-3 minutes on the second side.
  • Remove flatbreads from grill and brush the tops with olive oil. Top each with half of the shredded fontina, Parmigiano Reggiano, strawberries, blackberries, a pinch of kosher salt, and freshly-ground black pepper.
  • Return the flatbreads to the grill over indirect heat (you want the cheese to melt, but don't want to burn the crusts). Close the lid and cook for 3-5 minutes, until cheese is melted. 
  • Top flatbreads with arugula and basil. Drizzle with extra-virgin olive oil, if desired, and honey-balsamic reduction. Cut into wedges and serve.

To Make the Balsamic Reduction

  • In a small saucepan, stir together balsamic vinegar and honey. Bring to a boil, reduce heat, and simmer for about 10 minutes, until reduced by half. Let cool.


Substitutions and Additions:

  • Instead of pizza dough, use two large rounds of naan, or a pre-made flatbread from the bakery section of the grocery store. Brush with olive oil and grill 1-2 minutes per side, until warmed and starting to crisp, before topping and proceeding with the recipe as written.
  • Like a little extra crunch? Sprinkle the flatbread with chopped walnuts or pecans.
  • No fontina? This flatbread is also delicious with shredded asiago or mozzarella, or a combination of cheeses!
  • Prefer another mix of berries? Any of Cal Giant's berries would be perfect here. Strawberries, blackberries, raspberries, or blueberries; take your pick or mix them all!


Calories: 408kcal | Carbohydrates: 52g | Protein: 16g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 883mg | Potassium: 163mg | Fiber: 3g | Sugar: 17g | Vitamin A: 475IU | Vitamin C: 33.7mg | Calcium: 256mg | Iron: 2.7mg