What do you get when you incorporate fresh strawberries into the tomato sauce for an otherwise classic margarita pizza recipe? A strawberita, of course. The berries are a surprising addition—they give the sauce a bright, fruity quality that tastes right at home on a pizza crust, and it’s a great way to make the best of unripe strawberries out of season—but it tastes great with spring and summer berries too. Try grilling the pizza if you can.
- 1/2 yellow onion, finely chopped
- 1 tablespoon olive oil
- 1/2 (24-ounce) can crushed San Marzano tomatoes
- 1 pint strawberries, hulled and sliced
- 10 fresh basil leaves, torn into pieces
- Red pepper flakes, for sprinkling
- fresh mozzarella, to top
- fresh basil leaves
1Sauté the chopped onion in the olive oil over medium-low heat until soft, about 5 minutes.
2Add the tomatoes and strawberries and simmer until the strawberries have cooked down and the sauce has thickened slightly, about 15 minutes.
3Make a margherita pizza in the usual way, spreading the strawberry-tomato sauce on the dough instead of puréed tomatoes, then topping with sliced fresh mozzarella, or bocconcini (small mozzarella balls).
4Once cooked, sprinkle with the torn basil leaves and some red pepper flakes just before serving.
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