Fruit Adds Unique Flavour to Summer Pizza

Don’t mind the crispy dark bites. Added Crunch 🙂

Originally published here

As of this week, Thea VanHerwaaden is still in the running for top spot on MasterChef Canada.

The Deep Cove resident is one of three contestants left on the competition cooking show, with the next episode airing this Thursday on CTV.

We asked Thea for one of her favourite summer recipes and she shared the following interesting take on pizza.

Pear, Blackberry and Burrata Pizza

Pizza dough

3-4 cups flour (bread flour is best but all-purpose flour is OK too)
2 teaspoons salt
1 teaspoon (a pinch) sugar
1 package instant yeast
Approx. 1½ cups warm water
2 tablespoons olive oil

Add yeast and sugar to the warm water in a stand mixer bowl and let sit for a few minutes. Add olive oil, salt and three cups of flour (one cup at a time) with the mixer on until the dough forms a ball. If the dough is still sticky, slowly add more flour. If the dough is too dry, add a little water.

Grease a large bowl and add the dough, cover with a plastic wrap and let sit in a warm place for one hour. Punch dough down and divide into portions (will make two medium to large pizzas). Let rest for 10 more minutesbefore baking.

Béchamel sauce:

2 tablespoons butter
Approx. 2 tablespoons flour
1½ cups milk
Salt and pepper to taste

Melt butter in a saucepan. Stir in flour and continue to stir until it’s well incorporated (don’t let it brown). This should take about one to two minutes.

Slowly add milk and continue to stir until sauce thickens to desired thickness. Bring to a slight boil, season with salt and pepper, lower heat and let cool.


Béchamel Sauce
2-3 pears thinly sliced
1 small container blackberries (berries cut in half)
1 large shallot (cut into thin strips)
1 ball of burrata cheese
One  15-oz. container of ricotta cheese
Arugula for garnish
Parmesan cheese for garnish

Preheat oven to 4500 F.  Pizza cooks well under hot heat.

Stretch out a thin layer of pizza dough on a lightly greased pizza pan. Add an even layer of the béchamel sauce and ricotta cheese.

Add desired amount of shallots, pears and blackberries evenly on the pizza (more fresh pear and blackberries will be added after the pizza is cooked). If you would like the pizza to be more cheesy, go ahead and add a bit of mozzarella.

Throw the pizza into the oven and cook until the crust is golden brown and the top of the pizza is well cooked, approximately 10-15 minutes depending on oven.

If you would like a crunchier crust, precook the pizza dough in the oven for about five to 10 minutes before adding the toppings.

Once cooked, add fresh slices of pear, fresh blackberries (halved) and chunks of burrata.  Garnish with arugula and salt and pepper to taste.

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