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  • Prep
    15 min
  • Total
    30 min
  • Servings

Pizza with Berries


Berry Topping

60 ml (1/4 cup) sugar

20 ml (4 tsp) cornstarch

125 ml (1/2 cup) chilled apple juice

500 ml (2 cups) fresh berries of your choice

15 ml (1 tbsp) Saputo butter, chilled and diced


255 g (9 oz) store bought pizza dough, chilled

30 ml (2 tbsp) cornmeal

45 ml (3 tbsp) Saputo butter, melted and cooled

180 ml (3/4 cup) Saputo Ricotta di Campagna cheese

60 ml (1/4 cup) orange marmalade

200 g (1 piece) Saputo Mozzarina Mediterraneo cheese, in 6 thick slices

30 ml (2 tbsp) large sugar crystals

Icing sugar, sufficient quantity


Place the dough in a large bowl, cover with plastic wrap and leave at room temperature for 45 minutes. Preheat the oven to 230°C (450°F).

For the berry topping: In a saucepan, combine the sugar and cornstarch, then add the chilled apple juice and 125 ml (1/2 cup) of berries. Cook over medium-high heat until the mixture thickens. Remove from heat, add the remaining berries and stir to combine. Set aside at room temperature.

Sprinkle the back of a baking sheet with cornmeal and place the dough on top. Dip your fingertips in melted butter and press the dough out, gently but firmly, into a 25 cm (10 in) circle. Brush the dough with the remaining melted butter and slide it carefully onto a pizza pan. Dot the pizza with spoonfuls of Ricotta cheese and marmalade and arrange the Mozzarina Mediterraneo cheese slices over the top. Sprinkle with sugar crystals.

Bake for about 15 minutes or until the crust is puffed and golden on the edges. Garnish with the warm berry mixture and dust with icing sugar.