So what makes a fresh picked strawberry so much better than its grocery store brethren? For starters, they don’t have that thick white-green ring around the leaf top, which is one indicator that it’ll be sour and unripe. (Note: It’s ok for a berry to have a bit of white directly underneath the leaves.) Fully mature and ripe berries will have a mostly solid, ruby red coloring all throughout. This translates into amazingly sweet and juicy fruit! But I get it, it’s not like we all live next to farmers markets or have backyard gardens. After all I grew up in Ohio, surrounded by corn and soybeans fields. It’s not exactly a cornucopia of produce like California is.
Another thing that I learned from my trip is how raspberries get their hollow centers. Obviously I could’ve Googled this, but it’s not something that normally comes to mind when I shop for groceries. So the same strawberry farm also grows raspberries for self-picking. There I learned the secret behind it. For starters, they look like your typical berry when still attached to the stem. However, when you pull on them, the outer fruit shell slides off, leaving behind the core and you with a hollow berry! Mind blown.
Now that summer is here, no one wants to be slaving away in a hot kitchen. When you can be out frolicking through berry fields or grilling with friends. It’s why I love summer recipes as they’re little to no fuss. But incredibly flavorful by taking advantage of seasonal fruit or veg like this grilled pizza does.
Quick intro, this pizza is basically a caprese salad on top of grilled pizza dough. It’s an easy recipe as you only need to make the dough. Heck, you can even skip that step and just buy pre-made dough! I used a variety of heirloom tomatoes to achieve that beautiful rainbow effect, but they also added an amazing depth of flavor and sweetness. So fire up that grill, grab a drink and a few friends to enjoy this pizza party with!
- When checking yeast activity, you’ll want to use warm water. It needs to be cool enough to comfortably leave you finger in for several seconds without burning.
- This is a basic pizza dough recipe, obviously feel free to experiment with different flours (00, wheat, gluten free). Just note that you may need to adjust the liquid-dry ingredient ratios.
- I prepped my dough a day ahead for convenience and to develop more flavor. However store bought dough is a great alternative and there’s no shame to it. Even Bon Appetit recommends this!
- It’s important to roll the dough out a thin as possible. The heat will cause the dough to contract and puff up. If not, you’ll end up with a Frisbee sized disk of dough an inch thick!