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Strawberry and Goat Cheese Pizza


This non-traditional take on pizza will have your tastebuds exploding with savory goat cheese and strawberries marinated in a white balsamic viniagrette.


At a glance
Strawberry Recipes
4 8-inch Pizzas

1/2 ounce active dry yeast

1 tablespoon sugar

3-4 cups all-purpose flour

2 teaspoons kosher salt

1 tablespoon olive oil

3 tablespoons white balsamic vinegar

3 tablespoons extra virgin olive oil

/4 cup aged balsamic vinegar

1/2 cup (4 ounces) softened goat cheese

4 cups fresh California strawberries, hulled and quartered

1/4 cup (2 ounces) crumbled goat cheese

Coarsely ground black pepper

Baby arugula and frisée.


To make pizza dough, in a mixer bowl, sprinkle yeast and sugar over 1 cup warm water; let stand until foamy. Add 3 cups of the flour, the salt and olive oil; mix with dough hook until stretchy and no longer sticky, adding more flour if necessary. Divide dough into 4 equal portions. Refrigerate, covered, until needed.

To make white balsamic vinaigrette, in a small nonreactive saucepan, simmer white balsamic vinegar until reduced to 1 1/2 tablespoons. Whisk in extra virgin olive oil.

To make aged balsamic reduction, in a small nonreactive saucepan, simmer aged balsamic vinegar until reduced to about 4 teaspoons.

Heat oven to 400°F.

On lightly floured surface, roll each piece of pizza dough into an 8-inch circle. Place on a baking sheet; bake in 400°F oven 10 minutes or until firm and slightly brown. Spread pizzas with softened goat cheese, leaving a 1/2-inch border. Toss strawberries with white balsamic vinaigrette; arrange strawberries evenly on goat cheese. Bake 10 minutes more. Remove from oven; scatter crumbled goat cheese on top. Drizzle with aged balsamic reduction; sprinkle with black pepper. Garnish pizzas with a few leaves of arugula and frisée.